Date Nut Bread

Chocolate Almond Biscotti The word biscotti means "twice cooked" in Italian, and indeed the secret behind these cookies' delightful crunch is a two-step baking process. But never fear -- they're easy to make, and you'll love dipping them in your coffee... or just munching them on their own! Credit: Nestle Servings: 30 biscotti Ingredients: Biscotti 2 cups (12-ounce package) Nestle Toll House Semi-Sweet Chocolate Morsels, divided 2 cups all-purpose flour 1/4 cup Nestle Toll House Baking Cocoa 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup granulated sugar 1/2 cup packed brown sugar 1/4 cup (1/2 stick) butter or margarine, softened (we recommend Land O'Lakes Butter) 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 3 large eggs 1 cup slivered almonds, toasted Chocolate coating (recipe follows), optional Remaining morsels 2 tablespoons vegetable shortening Directions: For biscotti: Preheat oven to 325 degrees F. Grease 1 large or 2 small baking sheet(s). Microwave 1 cup morsels in small, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature. Combine flour, cocoa, baking powder, baking soda and salt in medium bowl. Beat granulated sugar, brown sugar, butter, vanilla extract and almond extract until crumbly. Add eggs 1 at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour mixture. Stir in nuts. Refrigerate for 15 minutes or until firm. Shape dough with floured hands into two 9-by-3-inch logs on prepared baking sheet(s). Bake for 40 to 50 minutes, or until wooden pick inserted in center of each log comes out clean. Cool on baking sheets for 15 minutes. Slide logs onto cutting board and cut diagonally into 3/4-inch slices. Return to baking sheet(s) cut side down. Bake, turning biscotti over halfway through, for 20 minutes, or until dry. Remove to wire racks to cool completely. Line baking sheet(s) with waxed paper. Dip biscotti halfway into chocolate coating, pushing mixture up with a spatula; shake off excess. Place on prepared baking sheet(s). Refrigerate for 10 minutes, or until chocolate is set. Store in airtight containers in a cool place or in the refrigerator. For chocolate coating: Microwave remaining morsels and 2 tablespoons vegetable shortening in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at 10- to 20-second intervals, stirring until smooth.

This looks so good. I will be making this one today. I love your receipes. Have you tried them all? Thanks for sharing and I have rated you again a ++ for a great posting.

Oh yes I love date nut bread but this sounds different to the way I make mine a little bit but I will definately keep your way of doing it and give it a try. Thank you for this recipe.

when do you ferment raise it? this may be called a bread but it is a cake!