Fig and Pistachio Biscotti

It’s that time of year again, are you ready to bake some biscotti? With just one basic recipe you can make so many variations? Spend a marathon day of baking and you can acquire hundreds! Give them out as gifts to your friends, family and co-workers and they will love you for it!

This is my new favorite combination, fig and pistachio with a hint of orange and anise. I already made a huge batch, quadrupled the recipe and gave some out to friends and some of my fig loving family members. I’m ready to make more and so will you once you try these!

You’ll love the way your kitchen smells when these are baking. The aroma lingered for days!

Of course you’ll have to taste test them to make sure they came out alright, so put on a pot of espresso after the first batch cools off!

fig and pistachio biscotti
Here’s the recipe:
1 t. of anise seeds
1/2 cup unsalted butter, room temp
3/4 cup sugar
2 large eggs
1 t. vanilla extract
1 t. of anise extract
1 t. grated orange zest
2 1/4 cups all-purpose flour
1 1/2 t. baking powder
1/4 t. salt
1/2 cup shelled pistachios
4 oz. dried figs, cut into 1/4 inch dice with stems removed. Note* It’s alot easier to pulse your figs in a food processor, just make sure to leave them chunky like the size of a pea, and make sure you snip off the tips of your figs first, they tend to be really hard and inedible
**Heat oven to 350 degrees.
**With your mixer, beat butter and sugar on medium-high until smooth, about 2 minutes.
**Add eggs, extracts, and zest, and beat until creamy and light.
**Combine dry ingredients together, then add to the butter mixture, add the figs and the nuts last.
**Mix everything on low speed until incorporated then remove dough and divide in half.
**Form two 9×2 inch logs, place on parchment lined baking sheet apart from each other, and bake until lightly browned (25 to 30 minutes).
**Remove from oven, and let them cool down, you can’t cut them when they’re hot they’ll crumble. Using a serrated knife, take your time and slowly cut logs into 1/2″ thick slices.
**Arrange biscotti on their sides on the baking sheet. Return to oven, and bake until golden, about 10-15 minutes. Turn biscotti over on the other side and bake for another 10-15 minutes more, or until desired crispiness. Cool on racks.
Makes around 40


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  1. This bisotti looks wonderful! I have been trying to find time to make biscotti. Figs are just fabulous and I hope I can get this done soon… I have a terrible craving after looking at your photos!

  2. What a perfect combination! I make apricot/pistachio/orange for this time of year – another flavor combination I love.

    I’m definitely going to try these at some point, as I pretty much melt over anything with figs.

  3. Oh Marie I can’t wait to try these. I am a big sweets lover, but biscotti are my comfort food, favorite cookie of all time. These will definitely be on my Christmas cookie tray. Thanks for sharing. Your photos are lovely too. They really make me wish I could drop in for a cup of espresso.

  4. Do I even need to leave a comment?

  5. What could be better than a fresh baked biscotti? These look absolutely incredible. Thanks

  6. I really need to move over to the “biscotti side” this year.

  7. I wonder if some of these will be shipped to Stacey’s home, since she loves figs so much! I’ve never made biscotti, but it’s on my list of Christmas things I want to learn how to do. This is a beautiful combination, and your photos are stunning. Bravo!

  8. These look so yummy Marie, I have a long list of things to do and get started before December and Christmas zooms past without stopping :-), but I have a dreadful cold so I am scouring blog-land for inspiration and these biscotti may be just what I need 🙂 in fact, I know they are. Kathy.

  9. I love to make biscotti for the holidays. The combination of fig and pistachios sounds yummy!

  10. My husband loves biscotti and figs…lol…so I know this this recipe will be will be in my repetoire this season! Thanks Marie!

  11. I have a couple of biscotti recipes but this combination is a new one. Definitely going to try it!

  12. Bookmarked the recipe! Love the flavor combination, love the texture!

  13. Thank you for sharing your recipe – the biscotti looks amazing. I will definitely be giving your recipe a try!

  14. I am a big fan of biscotti for all sorts of reasons and agree with you that they make a lovely and loved gift. Your combination fig + pistachio sounds very nice.

  15. I’ve been doling out the dried figs one or two at a time (I’d really love to eat the whole container). Can you tell me the yield for this recipe so I can know how many batches to make? I agree these make wonderful gifts.

  16. OK OK I’ll bake them!
    I do love biscotti and the picture with the coffee….perfection!

  17. I recently made some apricot and almond biscotti, recipe from Your photos and adornments make these look particularly delicious. i am going to have to try this recipe.

  18. You forgot about me!!!

  19. It has been a year of homemade biscotti and I truly love your classic Italian flavors. MM, I can taste them now. Bella! Ciao!

  20. Oh, how I love biscotti, Marie, and I was just thinking I have to start making them for gift-giving. I never had this combination of fig and pistachios, so I will have to try it this week.
    BTW: Your Thanksgiving spread looked beautiful! I love the box of starters from Whole Foods, too.
    Blessings to you and yours.

  21. I love these! I will have to make some soon for my honey

  22. I am starting biscotti today – these are so – Italian! Figs and pistachio bnuts! be still my heart.

  23. Such a nice idea for a gift. And I do love pistachios! And the recipe doesn’t look too difficult. I just may try these! I enjoy biscotti as a snack because they aren’t too sweet, like a lot of other cookies and snacks. This is something I never had – or even heard of for that matter – growing up. You are starting to make me envious that I didn’t grow up in an Italian family, Marie.

  24. It is that time of year! Your biscotti look delicious. I’m going to start making some this weekend.

  25. These biscotti look amazing with figs & pistachios, what a great combination!

  26. What a wonderful idea to put figs in biscotti! Never have thought to do it. Biscotti make such a perfect holiday gift.

  27. Nothing with pistachio nuts can ever be bad. Not to mention in the past year I’ve gone from never eating figs to being a total fig nut. I’m wanting to grab one of these and dunk it in some cocoa pronto.

  28. Save some for me…this look delish…

  29. Its Sunday Morning watching Chrstmas movies on Lifetiime and baking your wonderful cookie recipe.

  30. What could be better on a cold Chicago afternoon?

  31. I really like the sound of using figs in biscotti!

  32. I do not like anise. Do I need a substitution for that spice or just make it without a spice at all. Can’t wait to make these!

  33. Coleen, You don’t have to use anise, maybe a little orange extract to go along with the orange peel, since fig and orange goes so well.

  34. These bicotti sound wonderful. Are anise seeds the same as fennel seeds or something different?

  35. Anonymous, They are definitely different. Fennel seed is mostly used for savory dishes, and anise seed, mainly for sweets.

  36. Wow, they look awesome! I love pistachios!

  37. I got figs & am always looking out for ways to use them. This sounds like the best way ‘home’!! Love the biscotti! Festive & delicious!

  38. I made these and cannot believe how fabulous they are! The complexity of flavor is wonderful, and even my non-cookie eating husband thought they were fantastic.
    Glad I made a double batch the first time!

  39. I will so make these…dried figs are seasonal and pistachios are my fave. One espresso to go please!

  40. Marie: I made this to give away a part of my Christmas bags this year. It was, by far, the most enjoyed by all my family, friends and neighbors! And it was my favorite, too! Thanks.

  41. what do you think of substituting dried dates for the figs…good idea???

  42. Barbara, I don’t see any reason why you couldn’t do that, let me know how it goes!

  43. I’m from Europe; I don’t know what you mean with ‘t’. Is it teaspoon or tablespoon?I really want to make the recipe. Thanks.

  44. I looks fabulous and the colors really wow me. The anise must be fabulous with the figs and pistachios. Pinning this one under Holidays so I don’t misplace it.

  45. They look amazing! Can you really quadruple with no problem?

  46. Yes, please!

  47. I just love ALL your recipe —- just wondering if you have ever done the biscotties in a Thermomix— and if so is it at all possible to have the recipe—–I would love to have a go. Thank you and a merry Christmas to you and your family from us here in Australia
    Regards jeanette green

  48. Just about to make these but just wondering if you chop the pistachios? Cheers!

    • Sorry Alicia, I was having some website issues, no I did not chop them, you could though I would make them big chunks, enjoy!

  49. Absolute perfection! These tasted like they came from an Italian bakery!!!

  50. Maryann Lidestri says:

    I made these today with tart dried cherries and pistachio. Used almond extract they are so good but I am going to make this recipe with figs