Pre Heat Oven to 350*

In a small bowl add eggs, honey, olive oil and vanilla. With a hand whisk, whisk the liquids until they are incorporated well.

In a larger bowl add the flours, baking powder, cinnamon, almonds, orange zest and dates. With a wooden spoon stir well until all the ingredients are mixed together. Add the liquid ingredients still using the wooden spoon. JKust like the Italian Nonna’s.

Line a cookie sheet with parchment paper. Divide the dough in half and shape into two logs. I usually brush the top of the biscotti log with a little bit of olive oil and sprinkle with some raw sugar this is optional.

Place in the oven and bake for 20 – 25 minutes. Bring the baking pan out to cool. Lower the temperature on the oven to 275* When the biscotti is cool, using a serrated knife cut each log into 9 – 10 pieces. Lay these slices back on the parchment line pan and bake for 10 minutes, turn the slices over bake for 5 more minutes. Remove from the oven, the biscotti will become crunchier as it cools.

Store in an air tight container