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Cornmeal Biscotti with Dates and Almonds


These flavorful biscotti are studded with almonds and dates -- and are crisp as a cool fall morning.

  • Yield: Makes about 2 dozen

Source: Martha Stewart Living, October 2002


  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups yellow cornmeal
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, room temperature
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons pure orange extract
  • 1 tablespoon finely grated orange zest
  • 1 cup chopped pitted dates
  • 1 cup chopped almonds
  • 1 teaspoon anise seed


  1. Preheat oven to 350 degrees, with rack in center. Line a baking sheet with parchment paper; set aside. In a medium bowl, whisk together flour, cornmeal, baking powder, and salt; set aside.

  2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in eggs one at a time until well combined; beat in orange extract and zest. Add flour mixture; beat on low speed until just combined. Beat in dates, almonds, and anise.

  3. Transfer to prepared baking sheet; using your hands, pat into a slightly flattened log, about 15 by 4 inches. Bake until firm and lightly browned, and top is slightly cracked, 30 to 35 minutes. Let cool on a wire rack 15 minutes.

  4. Transfer to a cutting board. Using a serrated knife, cut log crosswise into 1/2-inch-thick slices. Arrange on a wire rack on a rimmed baking sheet. Bake, rotating sheet halfway through, until slices are just turning brown around the edges, 15 to 18 minutes. Transfer to a wire rack to cool.

Cook's Notes

Biscotti can be stored up to two weeks in an airtight container at room temperature.

Reviews Add a comment

  • biscottifelice
    7 APR, 2013
    biscotti are really cantucci - no butter fat or oil should be used as they were made for dipping into drinks like vino santo or coffee...fats leave a nasty residue in the liquid!
  • prettymermaid
    5 JAN, 2012
    I've made this today. It tastes really good with good anise flavor. I've substituted the orange extract with fresh orange juice. I've found that the texture is quite friable. Do I do anything wrong? Thanks for the answer.
  • mykele
    28 MAY, 2010
    I can't believe that this recipe is another repeat.....I made this recipe in 2008 and made comments..............they are really good and for those who like anise...mmmmmm good and so easy to make. Mykele
  • czyne
    17 JAN, 2009
    The cornmeal adds a wonderful texture!
  • tinadunlap
    29 DEC, 2008
    why the cornmeal?
  • mykele
    26 DEC, 2008
    Actually I will use a cup of chopped toasted hazlenuts instead of almonds Mykele
  • mykele
    26 DEC, 2008
    This recipe got me for sure when I saw the anise seed. I love the anise flavor in an herbal bread I make this time of year so I will surely be making this recipe this weekend. To those who have not made biscotti try it and enjoy...............mykele