Man I wish I liked coffee. It smells amazing, there’s the caffeine (of course), but the thing for today is you get to dip your biscotti in it.
I’ve tried dipping these in tea and it’s just … meh. Maybe hot cocoa would work. For now I’ll just enjoy them straight up. Let me know in the comments if you have any better ideas.
Pre-heat the oven to 350° F.
Dice the dates into pieces about the same size as the pistachios.
NOTE: Lots of recipes call for chopped pistachios. Whenever I try they turn to dust before I get good chunks. They’re small enough I just leave them whole.
Combine all the dry ingredients – flour, sugar, baking powder and salt – and mix together.
If you planned ahead and let the butter come to room temperature, toss it in. If you forgot and you’re impatient, chop it up first.
Mix at slow speed until the butter is incorporated and the flour forms a coarse meal.
PRO TIP: There’s a really good chance your mixer will try to fling flour all over the place, so toss a clean dish towel over the mixer before you turn it on.
Mix in the eggs one at a time. After the first egg you’ll think it’s way too dry and there’s no way it’s going to come together. After adding the second egg you’ll still think that, then all of a sudden the mixer will slow down and it will turn into dough. If you’re doing this by hand you’re going to get quite a workout before you’re done.
Once the dough comes together, add the chopped dates and whole pistachios and mix briefly.
Turn the dough out, divide it in half, and form into to long, flat loaves on a baking sheet lined with parchment paper.
Bake at 350° F for 25 minutes, then transfer to a wire rack to cool completely. Slice about a quarter-inch thick and put on baking sheets covered in parchment. You’re going to need two sheets this time.
Bake for 10 minutes, rotate the pans, and bake for another 8-10 minutes until the biscuits are dry and lightly browned.
And that’s it.
Serve with coffee for dipping.