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| Fig Biscotti |
- 2 Eggs
- 2 c. Dark Brown Sugar
- 1 Stick Unsalted Butter
- 4 tsp. Flavoring Extract
- 1-1/4 c. Flour
- 3/4 c. Corn Meal Flour
- 3 tsp. Baking Powder
- 1/4 tsp. Sea Salt
- 3/4 c. Almonds - Chopped Fine
- 5 oz Chopped Dried Figs
Prepare dry ingredients, except nuts and dried fruit. Whisk
together.
Next:
Cream butter and sugar until velvety smooth.
Add extract. I prefer either almond or anise, but vanilla
can be used too.
Cream for another minute longer.
Add eggs and smooth on high speed for two minutes. Scrap down
bowl as mixture is blending.
Fold in dry mix until all become incorporated. Add nuts and dried figs (optional), and
fold in last.
Place batter onto parchment lined cookie pan in the shape of
two logs. I usually place one log
on onside, and another on the other side.
Leave room on all sides for dough expansion during bake.
Bake in 350 degree oven for 30 mins. Remove, and allow to cool for
30 mins; then cut the logs vertically about 1/4" thick. You will get 12 cuts per log. Turn cuts
right side up. Place back in same temperature over, and bake for another 20 mins.
Cool cookies on baking racks.
There you go. A wonderful cookie that is robust, and
delicious anytime of the year.