Fig and Pistachio Biscotti

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packaged biscottiIt’s that time of year again. and baking is in full force! Are you ready to bake some biscotti? I think you’ll love these fig and pistachio biscotti. The blending of fig with a hint of warm anise and orange makes this biscotti flavor such a winner, not to mention the pistachio nuts!

I would encourage you to double or triple the recipe so you can give them out as gifts to friends, family and neighbors.

Biscotti keep very well so you can make them in advance. I like to store mine in boxes or cans with wax paper in between the layers.

 

baked biscotti
Biscotti are twice baked, crunchy and perfect for those that dip them into coffee, espresso or milk, I’m personally not a dipper, I prefer the crunch all the way!
You’ll love how your house smells when they’re baking, the aroma lingers for days!
chopped figs
Just be sure to pulse your dried figs in a food processor to resemble the size of small peas, and be sure to cut off the hard tips before doing that. Of course you can always chop them up by hand, if you have the patience.
dough log
I like to measure the logs with a ruler, 9×2 inches is what you’re aiming for, but if you like a bigger biscotti size, go for it!
baked biscotti logs
Out of the oven and cooling down!
cut biscotti
Twice baked and ready for ( sampling first) boxing up!
boxed biscotti
There are so many pretty holiday or special occasion boxes, I’m always on the search for them and keep them stashed away.

fig and pistachio biscottiedible gift
These smaller containers I thought would be perfect for a neighbor gift this year ( ordered them on QVC) they can keep the container and reusable bag.
I’ll be making my deliveries soon so they can enjoy!

Happy Baking!

Fig and Pistachio Biscotti
 
Author:
Ingredients
  • ½ cup dried figs like kalamata, measured after pulsed in food processor to the size of peas (remove tips of figs before pulsing as they are hard and inedible)
  • 2¼ cups of all purpose flour, unbleached
  • 1½ t. baking powder
  • ¼ t. salt
  • ½ cup unsalted butter, room temp
  • ¾ cup sugar
  • 2 large eggs
  • 1 t. vanilla
  • 1 t. anise extract (NOTE: if using anise oil only use ¼ t. or a tiny bit more if you like it)
  • 1 t. anise seeds
  • 1t. grated orange zest
  • ½ cup shelled pistachios, unsalted
Instructions
  1. Heat oven to 350F
  2. With your mixer beat butter and sugar on medium high until smooth, about 2 minutes.
  3. Add eggs, extract or oil, zest and anise seeds, beat til light and creamy.
  4. Combine dry ingredients in a small bowl and then incorporate into the butter mixture.
  5. Add figs and nuts on low speed til combined.
  6. Place all the finished dough from mixing bowl onto a parchment lined baking sheet.
  7. Form two 9x2 inch logs apart from each other and bake until lightly browned. Watch your oven, mine took less than 25 minutes.
  8. Remove pan from oven and let it cool for 20 minutes, otherwise they will crumble when cut.
  9. Using a serrated knife, take your time and slowly cut logs into ½ inch thick slices.
  10. Arrange biscotti on their sides on the baking sheet.
  11. Return to oven and bake until nicely golden, for around 5-6 minutes, then flip them over and do the other side, another 5-6 minutes or until it reaches the golden color you like. Ovens do vary.
  12. The longer the second bake the crispier they will be.
  13. Cool on rack.
  14. Makes somewhere around 40

 

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Comments

  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?
    xxoo

  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 epicurious.com. 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?
    LL

  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.
    Sam

  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!!!
    Best
    Cookie
    EVER!!!

  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