Fig and Hazelnut Biscotti

I’ve had a jar of dried figs sitting in my pantry for the last two years and didn’t have a clue what I was supposed to do with it until I ate that delicious fig cookie in Boston last week. I didn’t trust myself to make fig cookies so I opted to whip up a batch of biscotti instead.

I.LOVE.BISCOTTI. And even though I’ve been known to eat an entire loaf in two days flat… I went ahead and made a batch this morning and then quickly sent my mom a text asking her if she wanted some {she does}. See, that way I won’t be able to eat an entire loaf even if I wanted to because I’ve already promised half to my mom. See. There’s hope for me yet.

Okay. So this biscotti is DELICIOUS. Believe me when I tell you… it’s the perfect accompaniment to your morning {afternoon or evening} cuppa. And there is just enough anise seed in it to make your kitchen smell like an Italian bakery. This recipe. It’s a keeper. Go make some.

Ingredients

1 3/4 cup all-purpose flour
3/4 cup packed dark-brown sugar
2 teaspoons baking powder
3/4 teaspoon coarse salt
3/4 teaspoon anise seed
3 large eggs
1 tablespoon orange marmalade
1 1/4 cup coarsely chopped dried figs (8 ounces)
1 cup hazelnuts toasted and roughly chopped

Directions

Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.

In a medium mixing bowl, combine flour, baking powder, anise seed and salt. Set aside.

In a stand mixer, whisk the brown sugar, marmalade and eggs together until smooth. Add flour mixture and mix well. Fold in dried figs and hazelnuts.

Move the dough to the baking sheet, dampen your hands and then form the dough into a 12″ x 4″ log.

Bake 30 minutes. Cool 5 minutes before using a serrated knife to cut logs into 1/2-inch thick pieces.

Reduce oven temp to 325. Return cut biscotti to baking sheet, spacing apart so sides aren’t touching.

Bake 10 more minutes, or until crisp and dry, flipping halfway through bake time. Cool completely before serving or storing in an airtight container.

~Mavis

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