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The classic Italian biscotti gets a delicious refresh with sweet Medjool dates.

Almond Date Biscotti
Servings:

serving time4

Ingredients

  • 1 egg

  • 1 cup unsweetened almond butter

  • 10 Medjool dates, pitted

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/8 teaspoon almond extract

  • 1/2 cup dark chocolate chips

Instructions

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

  2. In a food processor, add all ingredients except chocolate chips. Pulse until fully incorporated. Remove the blade and mix in the chocolate chips by hand.

  3. Pour batter on prepared baking sheet, forming a rectangle, similar to how you would shape biscotti.

  4. Bake for about 10 minutes until golden brown. Let cool and cut into bars. Place back in the oven for an additional 5 minutes until firmed up slightly, or keep as is for a chewier biscotti.

  5. 2nd Use for Recipe:

  6. Layered Crumbled Biscotti With Yogurt and Fruit Parfait

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Transcript

- Hey, I'm Dini Klein and this is my brand new series called Super Simple. All of my recipes are 10 ingredients or less, for repurposing leftovers for the following day to come up with a brand new dish. We're doing food in a smart, efficient but really fun way. It's all super simple. These almond butter date biscottis are so good. It's only sweetened with dates so you feel really healthy about it. So, these are super sweet, sticky dates. I always use Medjool dates. Either you can buy them pre-pitted, if not, make sure you pit them before you throw them in your food processor 'cause that just won't be very good. Now, we're gonna go in with some almond butter, doesn't have as strong of a flavor as peanut butter. We're kind of bringing in all those almond flavors. We're gonna be adding in almond extract as well. I always an unsweetened almond butter because it's gonna be so sweet as it is with the dates. So, no need to use a sweetened butter here. I just used completely natural almond butter. We have some baking soda and that's gonna give us a little bit of rise and make them a little bit fluffy. Some salt, just to bring out the sweetness from the dates. It goes really well. Kinda of like, think like salted caramel. Sweet, salty goes really beautifully together. That almond extract I was telling you about. And an egg to bind it. Alright, we're gonna pulse this up and then at the end we're gonna add in our chocolates chips, just fold them in 'cause we don't wanna actually chop those up. We want them nice and whole. Let's do it. Alright, I call these, like, miracle biscottis because you always think that you need some sort of flour to bind them but this just works. It really works. I know you're gonna be shocked when you see this. This point, I'm gonna add in my chocolate chips and one for the chef. Yum. Chocolate chips are my weakness. I keep chocolate chips in my freezer. The dark 60% Ghirardelli chocolate, chocolate chips. Staple. Alright, so I've just mixed together our chocolate into our batter here and you're just gonna pull this all out. We're gonna form it into a biscotti log. Biggest problem with these biscottis is that there's never enough of them. So, take my advice. Double this recipe if you'd like 'cause you're gonna eat the whole thing in one sitting. Alright, so kinda just gather this all together. Just like the way a biscotti would be formed. You're making this, like, rectangular shape and then we're gonna bake these at 350 for about 10 minutes or so just until set and they're gonna harden a little bit more as they cool. And if you want, once they come out of the oven, you can slice them and re-bake them for a little bit longer to get them even crisper. Just form yourself, like, a little rectangle like that. Popping this in the oven, 350 degrees for about 10 minutes or so and then we're gonna slice them up. Alright, these have come out of the oven and I've let them cool for a little bit so it'll be easier to work with and it won't fall apart on you. I'm gonna give 'em a nice little slice. Oh, look at this. It's like a chewy chocolate chip cookie. Isn't that amazing? And have, like, all that ooey-gooey chocolate. These are my favorite. As I said, they just, it doesn't ever make enough. I always want more. You can also switch these up any way you'd like. If you wanna put white chocolate chips in them, if you wanna put full, like, pieces of nuts in it, you can do that as well. It always looks so yummy. Mmm. So good. Alright, that's it. I'm just gonna take these and I will, I'm gonna serve 'em up like this. Oh my goodness. Alright, mmm. That's it. These are my almond date biscottis. They're so good. You see all that ooey-gooey chewiness. It's that dates and the almond butter just make for a really fabulous, kind of, like, chocolate cookie and, as promised, we always have a second repurpose. So, almond date biscottis got into my breakfast for tomorrow. We made these coconut almond butter biscotti parfaits. All you have to do is take your almond butter biscotti, crumble 'em into a cute little mason jar or cup, layer in some fruit, add in your coconut yogurt or plain yogurt and you have yourself a really quick and simple breakfast idea. You're out the door in minutes and it's always super simple.

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