It’s basically a very crunchy hermit.
This recipe was made with one specific person in my- my mom. I knew that I’d be headed to Florida to visit her this spring and wanted to bring a treat just for her. Although I’d be flying and would arrive in a few hours, it needed to survive being packed in a suitcase. So, whatever treat I brought needed to be sturdy. That basically screams biscotti. How to create the biscotti was also an easy decision; my mom adores hermits. Thus, it was time to make biscotti that tasted like a hermit.
I have never made hermits. However, I have eaten a few of them, so I had a general understanding of the flavor profile. I did a little research and then played with spice rack to get the flavor just right. I was most excited when my mom tried the first one, which I presented as a spiced date biscotti, and she announced that it tasted just like a hermit!
I decided not to call them hermit biscotti because they aren’t true replicas; they’re more of a riff on that recipe. Plus, they have a glaze topping, and most hermits don’t have that. Maybe I should call them Better Than a Hermit Biscotti?
What you should know about this recipe:
- I used dates as the dried fruit filling because I like their flavor and level of sweetness. You could use golden raisins or regular raisins instead.
- Some people include nutmeg in their recipes. Honestly, I was out of it when I made the biscotti but found that the cloves delivered enough flavor.
- I topped these biscotti with a sweet cinnamon glaze. For me it added a nice amount of sweetness to balance the spice element of the biscotti. If you like a more savory treat, skip the glaze.
Although I made these with my mom in mind, I was pleased to find that they were appealing to all. I had my test batch cooling on the counter when my husband came home. A few minutes later I heard him mutter, “I need to stop eating these.”
While he was disappointed that he had eaten so many (which I fully understand), as the creator I was excited that they were so enjoyable. Now it’s your turn to make a batch and see how your friends and family react.
- 1/3 cup unsalted butter, softened
- 3/4 cup sugar
- ½ cup brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- 2 cups flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1-1/2 tsp. cinnamon
- 1/2 tsp. ground cloves
- 1 cup chopped dates
- 1 cup powdered sugar
- 1 tsp. vanilla
- 1-1/2 tsp. cinnamon
- 1-1/2 Tb. milk
- Combine butter and sugars in stand mixer; mix on speed 2 for 3 minutes.
- Add eggs, one at a time, until combined.
- Add vanilla, mixing until blended.
- Add flour, baking powder, salt, cinnamon, and cloves, mixing until combined.
- Add dates, stirring until evenly distributed.
- Divide dough in half.
- Shape each half into 6″ x 4″ rectangle, using floured hands.
- Set each loaf 2″ apart on a baking sheet.
- Bake for 30 minutes or until the dough is set.
- Leaving the oven on, remove the biscotti loaves and cool for 15 minutes on cookie sheet.
- Using a serrated knife, cut the loaves into diagonal slices, 3/4″ thick.
- Place slices on cookie sheet with the cut sides down; bake for 10 minutes.
- Turn over slices, and bake for 10 minutes more.
- Remove biscotti from oven, and allow to cool completely on a cooling rack.
- Combine powdered sugar, vanilla, cinnamon, and milk, stirring until smooth.
- Using a spoon, drizzle glaze over biscotti.
- Glaze should set in 5-10 minutes.