RECIPE | Date, coffee and cardamom biscotti

The rusk-like texture of these twice-baked Italian-inspired biscuits makes them great 'dunkers'

14 June 2020 - 00:00 By Jenny Kay
Date, coffee and cardamom biscotti.
Date, coffee and cardamom biscotti.
Image: Christoph Hoffman

Makes: 40 biscotti


125g butter, softened

375ml (1 ½ cups) white sugar

45ml (3 tbsp) instant coffee powder

30ml (2 tbsp) hot water

2 eggs, beaten

30ml (2 tbsp) coffee liqueur, optional

625ml cake flour

7.5ml (1 ½ tsp) baking powder

5ml (1 tsp) ground cinnamon

5ml (1 tsp) ground cardamom

250g dried dates, halved


  1. Cream the butter and sugar well in an electric mixer using a paddle attachment.
  2. Dissolve the coffee in the hot water and add to the creamed mixture, mixing until incorporated.
  3. Add the eggs and coffee liqueur and mix well.
  4. Sift the flour, baking powder and spices and add to the mixture, mixing to combine.
  5. Add the dates and mix until incorporated. The mixture will be quite soft at this stage.
  6. Using wet hands, divide the mixture into two logs, each about 30cm long, and place on a greased baking tray. Make sure to leave room for the logs to spread.
  7. Bake at 180°C for 20-30 minutes until a toothpick inserted into the log comes out clean. Leave to cool.
  8. Slice each log into about 20 slices each. Place the slices cut side down on a baking tray.
  9. Bake at 140°C for 6 minutes, remove from the oven and turn each biscuit over and bake again for another 6 minutes. Remove from the oven and cool completely.
  10. Store in an airtight container.

Tip: If your dates are hard, soak them in boiling water for a minute. Drain and pat dry.