Yields about 30 cookies
Per 1 cookie
1 teaspoon vanilla extract
1⁄2 teaspoon almond extract
11⁄2 cups all-purpose flour
1 cup rolled oats
1⁄2 teaspoon baking powder
1⁄8 teaspoon salt
1 tablespoon toasted wheat germ
1⁄2 cup brown sugar
1⁄2 cup granulated sugar
1⁄2 cup toasted almonds
1⁄2 cup chopped dates
Preheat oven to 325°F. Grease a large baking sheet.
In a small bowl, lightly beat the eggs with the vanilla and almond extracts. In a large bowl, combine the flour, rolled oats, baking powder, salt, toasted wheat germ, brown sugar, and granulated sugar. Blend thoroughly. Add the beaten eggs and blend to form a sticky dough. Stir in the toasted almonds and chopped dates.
Cut the dough in half. Flour your hands and shape each half into a 14-inch log. Place the logs on the prepared baking sheet and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes.
Cut the dough diagonally into slices about 1⁄2-inch thick. Place the biscotti cut-side down on two ungreased baking sheets. Bake for a total of 15 minutes, removing the baking sheets from the oven at the halfway point and turning the biscotti over.
Return the biscotti to the oven, moving the baking sheet that was on the top rack to the bottom rack and vice versa (to ensure the cookies cook evenly). Let cool. Store the biscotti in a cookie tin or other airtight container.
An Italian creation, biscotti are oblong-shaped, crunchy biscuits that are perfect for dunking in tea or coffee. The secret to biscotti lies in baking the dough twice: first to cook it through, and then a second time to add extra crispness. (The word biscotti means “twice-baked” in Italian.)