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SERVES:
Makes approx. 3 dozen

INGREDIENTS:

• 1 stick unsalted butter, room temperature


• 1 cup light brown sugar


• 2 large eggs


• 1 tsp vanilla


• 2 1/2 cups all-purpose flour


• 1/2 tsp baking soda


• 1/2 tsp baking powder


• 1/2 tsp salt (1/4 tsp if using salted butter)


• 1/2 cup chopped dated


• 1/2 cup chopped walnuts


• 2 Tbs grated orange zest

PROCEDURE:

Preheat the oven to 350 degrees and use an electric mixer, or cream by hand, 1 stick of room temperature butter and 1 cup of light brown sugar.

Then add 2 large eggs, one at a time, and 1 tsp of vanilla and mix it until it is well combined.

For the dry ingredients, use another mixing bowl to combine 2 1/2 cups all-purpose flour with 1/2 tsp each of baking powder, baking soda and salt and mix that up.

You'll also need 1/2 cup of chopped dates, 1/2 cup chopped walnuts and 2 Tbs orange zest and add those three things to the bowl with the butter, sugar and eggs, fold those things together, add the flour and mix it until it forms a nice ball.

Cut that into 4 equal pieces and roll them out on a floured work surface into 1 1/2-inch thick logs.

Spread those out on a baking tray...on top of a sheet of parchment paper if you have it and place the tray on the center rack of the preheated oven.

Let those bake for 20-25 minutes, until they're starting to turn a nice golden brown and have firmed up quite a bit.

At this point, turn the oven down to 250 degrees, let the biscotti cool down for a few minutes until they're cool enough to handle and then use a serrated knife to cut each one crosswise, on a bias, into 1-inch thick individual cookies.

Spread those back out on the baking tray and pop the tray back onto the center rack of the oven.

At this point, at 250 degrees, they'll take another 40 minutes or so to really firm up.

HINTS:

This same technique works for other flavors like pistachios and dried cranberries etc.