Fig and Almond Biscotti
Crunchy Italian style fig and almond biscotti cookies made with eggs, sugar and flour. Enhanced with figs, whole almonds, and citrus. Perfect for dipping in a cup of coffee!
Servings: 20 biscotti cookies
Equipment
Ingredients
Biscotti Dough
- 200 grams granulated sugar
- ½ teaspoon fine sea salt
- 150 grams eggs
- 1 tablespoon orange zest
- 1 teaspoon lemon zest
- 1 teaspoon almond extract
- ½ teaspoon vanilla bean paste
- 333 grams all purpose flour 10.5-11% protein
- 1 ½ teaspoons baking powder
Mix-Ins
- 106 grams whole lightly toasted almonds
- 64 grams dried figs chopped into small pieces
Optional White Chocolate Dip
- 200 grams white chocolate bar chopped
Instructions
Make Biscotti Dough
- Preheat oven to 325°F (160℃) and line a large baking sheet with parchment paper.
- In bowl of a stand mixer or large bowl with an electric hand mixer whip the sugar, salt, and eggs together until thick, foamy, and pale in color. About 5 minutes.200 grams granulated sugar, 150 grams eggs, ½ teaspoon fine sea salt
- Remove bowl from the mixer. Stir in the almond extract, vanilla, and citrus zests with a silicone spatula,1 tablespoon orange zest, 1 teaspoon lemon zest, 1 teaspoon almond extract, ½ teaspoon vanilla bean paste
- In a separate bowl stir together the flour and baking powder.333 grams all purpose flour, 1 ½ teaspoons baking powder
- Fold the flour mixture into the egg mixture until fully combined. You should have a sticky, light cream colored cookie dough texture.
- Toss in the almonds and figs, folding with the spatula until evenly distributed.106 grams whole lightly toasted almonds, 64 grams dried figs
Shape and First Bake
- Flour the palms of your hands and divide the dough in half. Place the halves on a lightly floured surface and shape into two logs. Transfer the logs onto the prepared baking pan spacing them about 3-4 inches apart. Shape each half into a log about 8-inches long and 3-inches wide. The dough will be somewhat sticky, lightly flour your hands as needed.
- **You can also dampen your hands with water to shape the dough without adding more flour to the mixture.
- Place the pan on the middle oven rack and bake for 30-35 minutes until lightly golden brown, firm when tapped, and possibly showing a crack or two.
- Remove pan from the oven and place on a cooling rack. Turn off the oven and let the logs sit on the baking pan until cool to the touch, about 35-40 minutes.
Slice and Second Bake
- Preheat oven to 300℉ (150℃).
- If the logs can be easily lifted from the parchment paper without breaking, carefully transfer them to a cutting board. Otherwise, slice directly on the pan.
- Using a serrated knife, trim the logs into 1/2 to 3/4-inch slices.
- Arrange the slices across the baking pan and place back in the oven for 20-25 minutes, flipping the slices halfway through.
- Place the pan on a wire rack and allow the biscotti cookies to cool completely.
Optional White Chocolate Dip
- Place chopped chocolate in a microwavable safe bowl and heat in 30 second increments, stirring in between until melted.200 grams white chocolate bar
- Dip the ends of the cooled biscotti cookies in the melted white chocolate and place on parchment paper to set. You can also stick them in the fridge for 20 minutes to help firm the chocolate faster.
Notes
Ingredients Used:
*Weighing flour is how I test all my recipes. The measurement I use: 1 cup of flour = 125 grams. Please note that this amount can change based on a different baker’s recipe or using a conversion tool. The weight listed in the recipe is how it was tested and should be used for accuracy. *Different brands of flour are made with soft or hard wheat and have varying levels of protein, ranging from low to high. This can change the final result of a baked good, giving different outcomes on the same recipe. I list the level of protein in the ingredients, the brand of flour tested with and a link to My Baking Ingredients for additional details. When choosing a flour, look at the protein level on the back of the bag and consult the recommended amount for the recipe.
- Flour: Gold Medal All Purpose Flour 10.5-11% protein
*Weighing flour is how I test all my recipes. The measurement I use: 1 cup of flour = 125 grams. Please note that this amount can change based on a different baker’s recipe or using a conversion tool. The weight listed in the recipe is how it was tested and should be used for accuracy. *Different brands of flour are made with soft or hard wheat and have varying levels of protein, ranging from low to high. This can change the final result of a baked good, giving different outcomes on the same recipe. I list the level of protein in the ingredients, the brand of flour tested with and a link to My Baking Ingredients for additional details. When choosing a flour, look at the protein level on the back of the bag and consult the recommended amount for the recipe.