A bit more wholesome, because of the whole wheat flour, these biscotti have a nice contrast with their natural crunchiness and the soft chewiness of dates. If you're looking for a little departure from traditional biscotti, give these a try.
2/3 cup walnuts, lightly toasted, cooled, and chopped
1/2 cup unsalted butter
1 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 cups whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon sea salt
2 teaspoons cinnamon
1/4 teaspoon ground allspice
3/4 cup chopped dates
Preheat oven to 325 degrees.
In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, combine flour, baking powder, salt, cinnamon, cloves, and allspice. Add to the creamed mixture, mixing until blended; fold in nuts and dates.
Divide dough in half and on parchment lined baking sheet, shape each into an approximately 12 to 14 inch log, spacing them about 2 to 3 inches apart. Bake in the middle of the oven for 25 minutes or until lightly browned. Carefully transfer logs to a cooling rack; let sit for 5 minutes, then transfer to a cutting board. Using a serrated knife, slice on the diagonal into 1/2-inch pieces. Place the slices upright on the baking sheet and return to the oven for another 10 minutes. Remove from pan onto cooling rack.
Store in an airtight metal container.
Makes about 3 dozen.