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Cornmeal Biscotti with Dates and Almonds
Recipe Summary
Yield: Makes about 2 dozen
Ingredients
Ingredient Checklist
1 1/4 cups all-purpose flour
1 1/4 cups yellow cornmeal
1/2 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, room temperature
1 cup sugar
2 large eggs
2 teaspoons pure orange extract
1 tablespoon finely grated orange zest
1 cup chopped pitted dates
1 cup chopped almonds
1 teaspoon anise seed
Cook's Notes
Biscotti can be stored up to two weeks in an airtight container at room temperature.
Gallery
Cornmeal Biscotti with Dates and Almonds
Recipe Summary
Yield: Makes about 2 dozen
Gallery
Cornmeal Biscotti with Dates and Almonds
Cornmeal Biscotti with Dates and Almonds
Cornmeal Biscotti with Dates and Almonds
Recipe Summary
Yield: Makes about 2 dozen
Recipe Summary
Yield: Makes about 2 dozen
Yield: Makes about 2 dozen
Makes about 2 dozen
Ingredients
Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/4 cups yellow cornmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs
- 2 teaspoons pure orange extract
- 1 tablespoon finely grated orange zest
- 1 cup chopped pitted dates
- 1 cup chopped almonds
- 1 teaspoon anise seed
Directions
Preheat oven to 350 degrees, with rack in center. Line a baking sheet with parchment paper; set aside. In a medium bowl, whisk together flour, cornmeal, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in eggs one at a time until well combined; beat in orange extract and zest. Add flour mixture; beat on low speed until just combined. Beat in dates, almonds, and anise.
Transfer to prepared baking sheet; using your hands, pat into a slightly flattened log, about 15 by 4 inches. Bake until firm and lightly browned, and top is slightly cracked, 30 to 35 minutes. Let cool on a wire rack 15 minutes.
Transfer to a cutting board. Using a serrated knife, cut log crosswise into 1/2-inch-thick slices. Arrange on a wire rack on a rimmed baking sheet. Bake, rotating sheet halfway through, until slices are just turning brown around the edges, 15 to 18 minutes. Transfer to a wire rack to cool.
Cook's Notes
Biscotti can be stored up to two weeks in an airtight container at room temperature.
Cook’s Notes
Biscotti can be stored up to two weeks in an airtight container at room temperature.
Reviews (7)
Add Rating & Review
95 Ratings
5 star values:
10
4 star values:
17
3 star values:
42
2 star values:
21
1 star values:
5
Reviews (7)
Add Rating & Review
95 Ratings
5 star values:
10
4 star values:
17
3 star values:
42
2 star values:
21
1 star values:
5
Add Rating & Review
95 Ratings
5 star values:
10
4 star values:
17
3 star values:
42
2 star values:
21
1 star values:
5
95 Ratings
5 star values:
10
4 star values:
17
3 star values:
42
2 star values:
21
1 star values:
5
95 Ratings
5 star values:
10
4 star values:
17
3 star values:
42
2 star values:
21
1 star values:
5
- 5 star values:
- 10
- 4 star values:
- 17
- 3 star values:
- 42
- 2 star values:
- 21
- 1 star values:
- 5
Martha Stewart Member
Rating: Unrated
04/07/2013
biscotti are really cantucci - no butter fat or oil should be used as they were made for dipping into drinks like vino santo or coffee...fats leave a nasty residue in the liquid!
http://felicebiscotti.com
Martha Stewart Member
Rating: Unrated
01/05/2012
I've made this today. It tastes really good with good anise flavor. I've substituted the orange extract with fresh orange juice. I've found that the texture is quite friable. Do I do anything wrong? Thanks for the answer.
Martha Stewart Member
Rating: Unrated
05/28/2010
I can't believe that this recipe is another repeat.....I made this recipe in 2008
and made comments..............they are really good and for those who like
anise...mmmmmm good and so easy to make. Mykele
Martha Stewart Member
Rating: Unrated
01/17/2009
The cornmeal adds a wonderful texture!
Martha Stewart Member
Rating: Unrated
12/29/2008
why the cornmeal?
Martha Stewart Member
Rating: Unrated
12/26/2008
Actually I will use a cup of chopped toasted hazlenuts instead of almonds
Mykele
Martha Stewart Member
Rating: Unrated
12/26/2008
This recipe got me for sure when I saw the anise seed. I love the anise
flavor in an herbal bread I make this time of year so I will surely be making
this recipe this weekend. To those who have not made biscotti try it
and enjoy...............mykele
Martha Stewart Member
Rating: Unrated
04/07/2013
biscotti are really cantucci - no butter fat or oil should be used as they were made for dipping into drinks like vino santo or coffee...fats leave a nasty residue in the liquid!
http://felicebiscotti.com
Rating: Unrated
Rating: Unrated
01/05/2012
I've made this today. It tastes really good with good anise flavor. I've substituted the orange extract with fresh orange juice. I've found that the texture is quite friable. Do I do anything wrong? Thanks for the answer.
Rating: Unrated
05/28/2010
I can't believe that this recipe is another repeat.....I made this recipe in 2008
and made comments..............they are really good and for those who like
anise...mmmmmm good and so easy to make. Mykele
Rating: Unrated
01/17/2009
The cornmeal adds a wonderful texture!
Rating: Unrated
12/29/2008
why the cornmeal?
Rating: Unrated
12/26/2008
Actually I will use a cup of chopped toasted hazlenuts instead of almonds
Mykele
This recipe got me for sure when I saw the anise seed. I love the anise
flavor in an herbal bread I make this time of year so I will surely be making
this recipe this weekend. To those who have not made biscotti try it
and enjoy...............mykele
All Reviews for Cornmeal Biscotti with Dates and Almonds
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Cornmeal Biscotti with Dates and Almonds
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
