Biscotti ai Datteri e Noci (Date and Walnut Cookies)
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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