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Medjool Date Pumpkin Biscotti

Medjool Date Pumpkin Biscotti


  • 3 cups flour
  • ¾ cup brown sugar
  • ½ cup sugar
  • 2 teaspoons baking soda
  • 2 ½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 3 extra large eggs, beaten
  • ½ cup pumpkin, canned
  • 2 teaspoons vanilla
  • 1 cup Natural Delights® Medjool Dates, pitted and chopped
  • ¾ cup almonds, toasted and chopped
  • 340 g chocolate, chopped


  1. Preheat the oven to 160 ˚C (325 ˚F).
  2. In a large mixing bowl, mix well the flour, sugar, soda, spices and salt together. 
  3. Add the beaten eggs, pumpkin and vanilla to blend well.
  4. Stir in the dates and almonds.
  5. Turn the dough out onto a lined baking sheet. Pressing with your hands, form the dough into a rectangle, about 5 cm thick.
  6. Bake for 20-25 minutes. Let cool for 10-15 minutes.
  7. Transfer the rectangle onto a cutting board and slice vertically into slices of about 2.5 cm wide. Return the slices to the sheet pan.
  8. Bake again for 12-15 minutes to make them crisp.
  9. Melt the chocolate in a medium bowl in a double boiler or the microwave. With a fork, drizzle the chocolate back and forth over the biscotti.
  10. 10. Let the biscotti set before storing them in an airtight container.