Fig and Pistachio Biscotti
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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
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2009/12/fig-and-pistachio-biscotti.html