Italian-style biscotti with chopped dates, walnut pieces and a little orange zest.
Date Walnut Biscotti
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 158 minutes: 35 hands-on, 0 chilling or resting, 78 whole-batch cooking and 45 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and doneness cues.
Kitchen tools you’ll need
- Kitchen scale and US measuring cups and spoons
- Mixing bowls, whisk and sturdy spatula
- Two 13 × 18-inch rimmed baking sheets and parchment
- Cutting board, ruler and sharp serrated knife
- Cooling rack
Italian-style biscotti with chopped dates, walnut pieces and a little orange zest.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Prepare the dough
- 1Prepare the doughCheck every date for pit fragments, then dice into 1/4-inch pieces and toss with 1 tablespoon from the measured flour. Whisk remaining flour, baking powder and salt. Rub orange zest into sugar and beat with butter until smooth. Mix in eggs and vanilla, then fold in flour mixture, walnuts and separated date pieces. Stop when the dough is cohesive.
Shape and bake the logs
- 2Shape and bake the logsHeat oven to 350°F (177°C) conventional or 325°F (163°C) fan while preparing the dough. Line two 13 × 18-inch baking sheets with parchment. Divide dough in half and form two logs on one sheet, each 10 inches long, 2 inches wide and about 3/4 inch high, leaving 4 inches between them. Shape with the spatula and clean hands without extra flour. Bake on the middle rack for 25–30 minutes until the tops are set and the centers resist a light press. Keep the second sheet for drying.
Rest and cut
- 3Rest and cutLet logs rest on the sheet for 15 minutes, counted in cooling time. Reduce oven to 300°F (149°C) conventional or 275°F (135°C) fan. Move logs to a board and use a sharp serrated knife with a gentle sawing motion. Cut on a shallow diagonal into 14 slices per log, approximately 5/8 inch thick, counting the end pieces. This makes 28 finished individual cookies.
Dry every slice
- 4Dry every sliceLay 14 slices cut-side down on each lined sheet. Bake one sheet for 12 minutes, turn each slice and bake for 12 more minutes. Repeat with the second sheet; drying both batches takes 48 minutes. Total oven time, including the first bake, is up to 78 minutes. The crumb should feel dry around the edges; date pockets remain chewy.
Cool and finish
- 5Cool and finishCool on a rack for 30 minutes after the final drying batch, then pack in an airtight tin. The 45-minute cooling allowance includes the earlier 15-minute log rest. Cool completely before sealing so trapped steam does not soften the crumb.
Chef’s Science & Pro Tips
Ingredient science
Weigh dates after removing pits.
Technique & texture
Firm, pliable dried dates are easier to dice than very wet soft dates.
Finishing & serving
The reduced sugar allows the sweetness of dates to stand out.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 5 days | Keep fully cooled cookies in an airtight tin in a cool, dry place; store separately from soft cookies. |
| Refrigerator | Not recommended for texture | Refrigerator humidity can soften the crisp crumb. Choose a cool pantry or freeze the baked cookies instead. |
| Freezer | Up to 1 month | Freeze only fully baked and cooled cookies in an airtight freezer container with parchment between layers. |
| Thawing | About 1 hour | Thaw in the closed container at room temperature; let condensation settle before opening. |
| Refreshing | Before serving | If uncoated cookies soften, heat at 300°F (149°C) conventional or 275°F (135°C) fan for 5–8 minutes and cool completely. Fruit and chocolate inclusions may remain soft. |
Notes
- Weigh dates after removing pits. Firm, pliable dried dates are easier to dice than very wet soft dates. The reduced sugar allows the sweetness of dates to stand out. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 28; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
THE COOKIE INDEXITALIANCHRISTMAS COOKIES
Frequently Asked Questions
Can I replace the dates with date paste?
No. Paste disperses moisture and sugar through the dough instead of forming distinct fruit pockets.
Why do my slices tear?
Large date pieces cling to the knife. Dice them finely and saw slowly through the rested logs.
Do I need to soak the dates?
No. Use pliable dried dates; soaking adds water that this formula does not include.
Follow The Cookie Index on Pinterest
Share a little Italian Christmas joy
Send this recipe to someone who loves to bake.
