Tu B’Shvat Biscotti

Makes about 26 Biscotti

Adapted from Williams Sonoma

A honey biscotti filled with dates and nuts, just in time to celebrate the new year of the trees.

Tu B'Shevat Biscotti, Honey, Date, Almond Biscotti, breakfast, Minty's Table, Lauren Monaco Illustration, Jewish Holidays, tu-bshevat, tu b'shvat

2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp kosher salt
2 eggs
1/2 cup canola oil
2/3 cup honey
1/4 cup sugar
1 tsp vanilla extract
Finely grated zest of 1 orange
1 cup toasted whole almonds, pecans, or walnuts, roughly chopped
1 cup dates, quartered lengthwise, pitted and roughly chopped
1 egg white, beaten with 1 tsp. water

Sift together flour, baking powder, baking soda and salt.

Whisk together eggs, oil, honey, sugar, vanilla and orange zest in a large bowl. Add in flour mixture and stir to combine. Mix in chopped nuts and dates.

Pour half the dough onto a sheet of plastic wrap. Loosely shape into a roll using the plastic wrap (do not use your hands since dough is too sticky). Repeat with other half of mixture. Refrigerate the dough for at least 2 hours, or freeze for 1 hour. The dough is too loose to bake, so it must be chilled before baking.

Preheat an oven to 350°F. Line 2 baking sheets with parchment paper.

With wet hands, shape each portion into a thin log about 15 inches long and 2 inches wide. You can use the plastic wrap to help shape the dough. Place the log on one of the prepared pans, (it will spread quite a bit). Lightly brush the tops and sides with the egg white and water mixture. Repeat with remaining dough. Bake until golden, about 20 minutes. Cool on a wire rack for about 15 minutes.

Cut each log crosswise into 1/2 inch thick slices. Lay the slices, cut side down onto parchment lined pans. Reduce the temperature to 325°F. Bake biscotti until toasted and crisp, about 15 minutes. Turn the biscotti halfway through baking.

Let the biscotti cool on the pan for 5 minutes, then transfer to wire racks and let cool completely.

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