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Cornmeal Biscotti with Dates and Almonds

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

Source: Martha Stewart Living, October 2002
Yield

Ingredients

Directions

Cook's Notes

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

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94
  • 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! http://felicebiscotti.com
    Reply
  • 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.
    Reply
  • 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
    Reply
  • czyne
    17 JAN, 2009
    The cornmeal adds a wonderful texture!
    Reply
  • tinadunlap
    29 DEC, 2008
    why the cornmeal?
    Reply
  • mykele
    26 DEC, 2008
    Actually I will use a cup of chopped toasted hazlenuts instead of almonds Mykele
    Reply
  • 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
    Reply

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