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Recipe by Rorie Weisberg

Hazelnut Date Biscotti

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Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Tree nuts - Egg

Dates have a great chewy texture and delicious sweetness, so they star in many of my recipes. Once you try this recipe, you’ll be making a lot of it!

Ingredients

Biscotti

  • 2 eggs

  • 10–12 Medjool dates, pitted

  • 1 cup Haddar Cashew Butter (see note)

  • 1 cup hazelnut butter (see note)

  • 2/3 cup Rorie’s Grain Free Flour Blend or 3/4 cup almond flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon Gefen Cinnamon

  • raisins, dried cranberries, sliced almonds, crushed walnuts, cocoa nibs, chocolate chips, or a mix of the above, for adding in

  • 1/2 cup Gefen Applesauce

Directions

Prepare the Biscotti

1.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

2.

In a food processor fitted with the S blade, blend eggs, applesauce, and pitted dates until totally smooth and combined. Add all remaining ingredients to the food processor and mix until just combined. Do not overmix, or it will compromise the texture.

3.

Remove the batter from the food processor and divide it in half. Add desired mix-ins and shape each half into a long, narrow log. Place both logs on a lined metal baking sheet. Bake for 16–18 minutes.

4.

Remove from the oven and let cool for 30 minutes. While the biscotti are cooling, lower the oven to 300 ̊degrees Fahrenheit (150 degrees Celsius).

5.

After 30 minutes, use a very sharp knife to slice each log into 14–16 slices. Return the slices to the baking sheet, placing them on their side. Bake for 12–15 minutes.

6.

Turn the oven off and leave the biscotti in for about 30 more minutes to toast. (If you like your biscotti less crunchy, remove after five minutes and allow to cool.)

7.

Store biscotti in a cookie jar for four days or freeze in a freezer-safe container for two to three months. They don’t fully harden when they freeze, so you can enjoy them straight from the freezer.

Notes:

You can swap out either nut butter for almond butter, but the flavor won’t be as bold.

Credits

Styling and Photography by Baila Rochel Leiner

Hazelnut Date Biscotti

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Chani Flohr
Chani Flohr
1 year ago

Can this be made with regular flour?

Raquel
Raquel
Reply to  Chani Flohr
1 year ago

Nope 🙂

yisraella weiss
yisraella weiss
1 year ago

I made this and it tasted great, but the texture was off. It came out a bit cakey even after the second bake to crisp it up. I looked around and see that rorie has this recipe on other platforms with applesauce in it. I’m wondering if the applesauce missing from this recipe is what made the texture off.

Miri Soloveitchik
Miri Soloveitchik
2 years ago

I’m on my 2nd round of making these. They are delicious and have an amazing texture! We love them!! Goes great with my morning coffee since it’s so filling 🙂