These White Chocolate-Date Biscotti are the soft, chewy, and perfectly sweet upgrade your coffee break has been waiting for and an amazing treat for Tu B’Shevat!

I’m going to let you in on a little secret… most of my baked goods in each category have the same base. I just change one or two ingredients and suddenly it’s a whole new recipe!

This base was originally a classic chocolate chip biscotti, but I have used it in many different variations by now. This version is so insanely good. I made several batches before Rosh Hashanah and they were the only baked goods I ate all Yom Tov season. There’s something so delicious about the combination of dates and white chocolate chips. I’m not even a huge fan of dates, but in these biscotti, they’re just wow!

These white chocolate-date biscotti are perfect to make for Tu B’Shevat as we celebrate the New Year for the trees. We especially try to highlight the Shivas Haminim (the seven special things that grow in Eretz Yisrael) and dates are one of them.

white chocolate-date biscotti on a baking sheet

When slicing dates, spray your knife with cooking spray. This is a tremendous game changer, as the dates won’t stick to the knife and be hard to work with.

When baking, always use a real cookie sheet. It makes a huge difference! The biscotti bake so much better and develop a delicious crisp bottom.

Always slice biscotti while still warm and soft, so they don’t crack.

Though classic biscotti are twice baked, I don’t like my biscotti very hard. I like a more cookie-like texture. If you want yours to be more authentic, return them back to the oven for an additional 10 minutes after slicing.

If you’re looking for some other fruity baked goods for your Tu B’Shevat table, here’s a delicious oatmeal date cookie.

Soft and Moist White Chocolate-Date Biscotti

These White Chocolate-Date Biscotti are the soft, chewy, and perfectly sweet upgrade your coffee break has been waiting for!

Print Recipe

Ingredients

3 eggs
1¼ cups sugar
1 cup oil
1 Tbsp vanilla extract
4 cups flour
2 tsp baking powder
10 dates, chopped
¾ cup white chocolate chips

Instructions

Preheat oven to 350°F and line a baking sheet with parchment paper.
Place all ingredients besides dates and chocolate chips in a mixing bowl. Using a wooden spoon, mix until mostly incorporated. Add chopped dates and chocolate chips and mix until it forms a smooth dough.
Divide the dough into two and place on the baking sheet, forming them into two logs.
Bake for 30 minutes. Slice while still warm.

Notes

I don’t like my biscotti very hard; I prefer more of a cookie-like texture. If you want a more authentic biscotti, return them to the oven for an additional 10 minutes after slicing.