Cornmeal Biscotti with Dates and Almonds

2 dozen

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


  • 1 ¼ cups all-purpose flour

  • 1 ¼ cups yellow cornmeal

  • ½ teaspoon baking powder

  • ½ 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.

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