Blue Cheese and Date Biscotti Bites

February 2, 2010

Enjoy dinner and a movie at home on Valentine's Day this year! This dessert recipe offers a playful twist on classic biscotti that is great for a special date night and for entertaining throughout the year. Go ahead and make this easy recipe ahead and finish up just moments before you're ready to enjoy them-perfect for no-fuss fun.

Finish your evening with handmade biscotti dessert, shaped and cut into adorable minis. Serve with your favorite hot beverage, such as cider, hot chocolate or cappuccino.

Makes about 32 small biscotti
Prep time: 30 minutes
Bake time: about 50 minutes

INGREDIENTS
1 cup, plus 2 tablespoons flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons sugar
4 tablespoons (1/2 stick) unsalted butter, softened
1 cup blue cheese crumbles, divided
1 large egg
1/2 cup dates, chopped
1/4 cup almonds, sliced

INSTRUCTIONS

Preheat oven to 325°F. Line a large baking sheet with parchment paper.
In a medium bowl whisk together flour, baking powder, salt, pepper and sugar. Set aside.
In the bowl of an electric mixer beat butter and 1/2 cup of blue cheese until light and fluffy, about 1 minute. Beat in egg. Beat in flour mixture and remaining blue cheese just until blended. Stir in dates and almonds.
Turn dough out onto a lightly floured surface. Gather dough together and divide into 4 pieces. Roll each piece of dough into 6” long logs (about 1 1/4” wide). Carefully transfer logs to a parchment-lined baking sheet, about 3” apart.
Bake until almost firm to touch but still pale, about 25 minutes. Remove from oven, but maintain oven temperature. Cool on baking sheet 15 minutes.
Carefully transfer logs to cutting board. Using a serrated knife gently cut each log crosswise at a slight angle into 8-10 slices. Place slices on parchment lined baking sheet, cut side down. Bake until firm and slightly golden, about 18 minutes, turning each slice over halfway through bake time. Transfer to racks and cool.

Make Ahead Tip: Prepare and store in an airtight container for up to 1 week.

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