Fig Almond Biscotti
Biscotti are italian cookies that are twice baked. This recipe is truly fantastic. We have made these biscotti several times for our family and everyone has only great things to say about them… even our Dad and Poppop love them…now that is saying something! haha These biscotti are a little softer than your typical biscotti. they have the perfect amount of crunch and the figs add a nice flavor and a little chewiness to the cookie. These biscotti are a perfect dessert served after dinner with tea, coffee, whipped cream and berries! Or you can have them for breakfast!
Ingredients
- 2 cups flour
- 1 1/2 tsp baking powder
- 3/4 cup sugar
- 1 stick unsalted butter (room temp)
- 1 tsp grated lemon zest
- 1/4 tsp salt
- 2 large eggs
- sliced almonds (3/4 C)
- figs (chopped- do this yourself) (2/3 C)- this time we used a full cup
Directions
- Preheat the oven to 350 degrees F.
Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the figs and almonds
Form the dough into a 13-inch long, 3-inch wide log on baking sheet that is either lined with parchment paper, or sprayed/dusted with flour. Bake until light golden (40 minutes) and then let cool for 30 minutes. this time we wanted mini biscotti instead of long/large ones so we cut the batter and half and made two smaller logs- came out better this way!
Place the log on the cutting board. Using a sharp serrated knife (like one you would use for a french baguette), cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool.
