RECIPE | Date, coffee and cardamom biscotti
The rusk-like texture of these twice-baked Italian-inspired biscuits makes them great 'dunkers'
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
- Cream the butter and sugar well in an electric mixer using a paddle attachment.
- Dissolve the coffee in the hot water and add to the creamed mixture, mixing until incorporated.
- Add the eggs and coffee liqueur and mix well.
- Sift the flour, baking powder and spices and add to the mixture, mixing to combine.
- Add the dates and mix until incorporated. The mixture will be quite soft at this stage.
- 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.
- Bake at 180°C for 20-30 minutes until a toothpick inserted into the log comes out clean. Leave to cool.
- Slice each log into about 20 slices each. Place the slices cut side down on a baking tray.
- 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.
- Store in an airtight container.
Tip: If your dates are hard, soak them in boiling water for a minute. Drain and pat dry.