Preheat your oven to 350°F (175°C). Position the oven rack in the center. Line a large baking sheet with parchment paper. Set aside.
In a large bowl, sift or whisk together the dry ingredients (flour, baking soda, cinnamon, and salt).
Add the chopped dates, almonds, and candied orange peel. Combine well, ensuring the flour coats the nuts, dates, and orange peel. Set aside for now.
In a medium bowl, whisk eggs.
Slowly whisk in both sugars. Add the oil and pure vanilla extract and continue to whisk for 1-2 minutes.
Create a well in the bowl with the flour mixture; slowly pour the liquid ingredients into the center and stir with a wooden spoon until well incorporated.
Divide the biscotti dough roughly into half. Use a large serving spoon to scoop the dough and place it on the prepared baking sheet. Add another scoop adjacent to the batter on the cookie sheet and keep going until two logs are formed. With moistened fingertips, shape the dough into a log on the parchment-lined cookie sheet, about 1 inch thick by 3 inches wide. Refer to the video in this post to see how this is done.
Brush the top of both loaves with the beaten egg.
Bake for approximately 25 minutes or until golden brown in color and firm. Carefully transfer loaves to a cooling rack and allow them to cool slightly for about 10 minutes.
Transfer to a cutting board. Using a sharp serrated knife, cut into diagonal slices of about ½ – ¾ inch slices.
Place slices back on the baking sheets and return them to the oven for about another 10-15 minutes (the longer they stay in the oven, the crispier they get). Turn them over at the halfway mark.
Place on a wire rack to cool and enjoy!
Video
Notes
This simple recipe doesn’t require a stand mixer; you only need a whisk and a wooden spoon. The dry ingredients will mix easily, as will the wet ingredients.
After you remove the biscotti loaves from the oven, let them cool for ten minutes before slicing.
To achieve a softer cookie, eliminate or reduce the time for the second bake.
Brushing your loaves with eggwash before baking gives the crust a deep golden color
How to store:Once they have cooled to room temperature, store them in containers that keep them fresh and crispy for a few weeks. A little airflow will ensure your cookies remain crispy. Glass or ceramic cookie jars and a tin box are ideal for these cookies. If you place tissue paper at the bottom, it can help get rid of any unwanted moisture.For freezer storage, place in freezable containers or resealable plastic bags. Consume within three months. To thaw, leave them at room temperature for several hours or overnight.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *adapted from recipe in Sweet Maria's Italian Cookie Tray