Biscotti ai Datteri e Noci (Date and Walnut Cookies)

These cookies are simply the best! Charmingly elfin in size, yet packed with the natural sweetness of dates balanced by the mildly astringent tannins in walnuts. They disappear quickly in our household so I often double the recipe!

Biscotti ai Datteri e Noci (Date and Walnut Cookies)
Adapted from Biscotti: Recipes from the Kitchen of the American Academy in Rome by Mona Talbott and Mirella Misenti
Makes 36 cookies

Note: If you can't find farro flour, use spelt flour instead.

Preheat oven to 350°F.

Cream together in a stand-mixer bowl:
1/3 cup butter (60g)
1/2 cup sugar (100g)

Scrape down the sides of the bowl and beat in until just incorporated:
1 large egg

Sift into a medium-size bowl:
3/4 cup all-purpose flour (100g)
1/3 cup farro flour (45g)
1/2 tsp ground cinnamon (1g)
1/2 tsp salt (3g)

Add dry ingredients to batter along with:
2/3 cup dates (125g), finely chopped
2/3 cup walnuts (75g), coarsely chopped and lightly toasted
Gently mix until evenly distributed.

Use a tablespoon to drop mounds of dough approximately 16g each onto parchment paper-lined cookie sheets. Leave about 1 inch between each cookie.

Have on hand:
36 walnut halves
Place one in the center of each cookie.

Bake for 12-15 minutes, until golden brown. Remove from oven and while still warm, sift on top of cookies:
1/4 cup confectioner's sugar (38g)

Cookies will keep for 2-3 days in a sealed container.

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