Fig Hazelnut BiscottiCourse: DessertCuisine: ItalianDifficulty: Easy
I love this recipe. I love biscotti and I love that they go with tea or coffee so well. The flavors of these are so good and not terribly sweet. These are always a crowd pleasure. Biscotti also last forever in an air tight container or you can freeze them. I found this recipe in Food and Wine but it had some problems so I fixed it. I found the dried Calimyrna Figs on Amazon. These are a family favorite. Even people who don’t care for figs love these. They really have a wonderful flavor. The cooking time is divided because you will bake for 30 minutes then remove from oven for 15 then back in the oven for 20minutes after you cut them.
2 1/2 hazelnuts, toasted
10 oz Calimyrna Figs
1 1/2 cups cold unsalted butter, cubed
1 3/4 cups sugar
3 lg eggs
3 1/2 cups flour
1 Tablespoon baking powder
1 1/2 teaspoon salt
Zest from 1 orange, Optional
- Preheat oven to 325. Spread the hazelnuts on a baking sheet and toast for 12-14 minutes. Let cool and transfer to a dish towel to rub together to remove skins. Transfer to a cutting board and chop.
- Place the figs in a microwavable bowl and cover with water. Cook for 1 minute if still not hot and plumped up, do it one more time. Set aside. Once cool, slice into 1/8inch slices.
- On a piece of wax paper, Gently mix the flour, baking powder and salt.
- In a stand mixer fitted with the paddle, beat the butter with the sugar at medium speed until smooth. Beat in eggs. Add the dry ingredients and beat on low speed.Add in the chopped hazelnuts and sliced figs and orange zest.
- Line 2 baking sheets with parchment. Make two logs about 1 1/2 inches wide and about 10 inches long on each cookie sheet. Bake for 30 minutes or until golden and firm. Remove from oven and allow to cool for 15 minutes.
- Using a serrated knife, slice the biscotti on an angle and lay cut side up. Place back in the oven for 20 minutes until lightly browned. Let biscotti cool on baking sheets then enjoy or store in an air tight container. They can be stored at room temperature for up to 2 weeks.