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Parve
Easy
10 Servings
Allergens 
1 Hour, 40 Minutes
Diets
Did you know dates are an unrefined, high-fiber way to naturally sweeten foods? They are also one of the simanim for Rosh Hashanah, which is why Rorie’s date biscotti are perfect for this time of year!
See UPDATED NOTES for recipe FAQs.
Yields about 32 biscotti
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2 eggs
12 Medjool dates (yes, it matters), pitted and soaked in hot water until very soft (can be reduced to a minimum of 6 dates)
1/2 cup Gefen Unsweetened Applesauce
2 cups Gefen Almond Butter (can sub for seed butter, but the flavor will be different)
3/4 cup Rorie’s Grain Free Flour Blend or 2/3 cup 1:1 gluten-free flour (almond flour does not work)
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon Gefen Pure Vanilla Extract
1/2 teaspoon Gefen Cinnamon
raisins
dried cranberries
sliced almonds
crushed walnuts
cocoa nibs
chocolate chips
Preheat oven to 350 degrees Fahrenheit. Line a metal baking sheet with Gefen Parchment Paper; coat with oil.
Drain dates; discard soaking water. In a food processor fitted with the S-blade, blend eggs, applesauce, and dates until totally smooth and combined. this process takes about two to three minutes.
Add all remaining ingredients to the food processor; pulse until just combined. Scrape down sides; add desired mix-ins, pulsing briefly just to combine. Do not overmix or the texture will be compromised. If it feels too sticky, you can put it in the fridge.
Use a spatula to transfer batter to prepared baking sheet. The batter is very sticky, so working on an oiled surface with oiled gloves is crucial. Form the dough into a rectangular shape on the baking sheet. The batter should be about half an inch thick. Alternatively, divide the batter in half and, with oiled gloves, shape each piece into a long, narrow log about half an inch thick.
Bake for 18 minutes. Remove from oven; let cool for 30 minutes. While the biscotti are cooling, reduce oven temperature to 300 degrees Fahrenheit.
After 30 minutes, use a very sharp knife to slice biscotti. For the sheet pan version, cut in half lengthwise, then slice each half into 14 to 16 slices. For the logs, cut each into 14 to 16 slices. Turn each piece on its side. Bake for 10 minutes 300 degrees Fahrenheit. Turn off the oven and leave the biscotti in for at least one hour to toast and harden. (If you like your biscotti less crunchy, remove after 30 minutes and allow to cool. For extra crispy biscotti, leave the tray in the oven overnight.)
Store biscotti in a cookie jar for up to four days or freeze in a freezer-safe container or bag for two to three months. (They don’t fully harden when they freeze, so you can enjoy them straight from the freezer! In my opinion, it’s the best way to eat them.)
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Did my comment just get deleted by accident? I would like to know where I can purchase Rorie’s products in Israel? Thank you!
I live in Israel (Rechasim, in the north) and would like to know where i can purchase Rorie’s special flour/grain products. Where are they sold in Israel?
Rorie’s products are not sold in Israel, unfortunately! You can use any gluten free flour. Start with 2/3 cup and see how much more to use from there.
Yummy!! I’ve made this few times over this Yom Tov season and we keep gobbling them down ! Thank you Rorie for another great recipe!
Can I use white spelt flour?
Rorie does not recommend using spelt flour. She tried it and found that the biscotti were very dry and slightly bitter.
Easy and delicious!!!
Can this be made Vegan using flax eggs instead? Thanks.
Can I use regular flour in this recipe instead of gluten free?
Rorie does not recommend using regular flour, she said it will come out dry and slightly bitter.
Hi I have a question about dried cranberries. I never found unsweetened without sugar, does anyone know where I can get it?
Yes! Eden organic makes dried cranberries sweetened with apple juice. You can find on Amazon or vitacost.com