Fig and Almond Biscotti
Biscotti got a little played out in the 90’s, but honestly they are so good, and so easy, there is absolutely no reason not to include them in your cookie box! In fact, a big tin of just biscotti would be a welcome gift – they are a great cookie to pack and send since they are durable and stay fresh for a long time. These are packed with fruit and nuts, making them chewy and decadent, but still great for dunking in sweet wine or coffee. I like the dry calimyrna figs that come in a paper box- they are the softest and moistest, and will work best here, rather than the ones from the bulk bin. I used dried cherries, but cranberries will work fine too. Don’t leave out the anise seed if you can help it- they give these biscotti their special flavor that will keep you coming back for more. These are as easy as making a quick bread – make a dry mixture and a wet mixture and fold them together.
Makes about 2 dozen
1 cup/128 g all-purpose flour
¾ cup/100 g dark rye flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon kosher salt
½ teaspoon anise seeds
¼ teaspoon cardamom
1 cup/201 g granulated sugar
2 tablespoons melted unsalted butter
Grated zest of one orange
1 teaspoon vanilla extract
2 large eggs
½ cup dried cherries
1 cup whole raw almonds, lightly toasted
10-12 dried calimyrna figs, quartered (about 1 cup)
¼ cup cocoa nibs
1 egg white, lightly beaten
Turbinado sugar (Sugar in the Raw), for sprinkling
Heat oven to 350°F. In a large bowl, combine flour, rye flour, baking soda, baking powder, salt, anise seeds, and cardamom. Whisk well to combine thoroughly.
In a smaller bowl, whisk together sugar, butter, orange zest, vanilla, and eggs. Pour into the larger bowl and use a spoon or rubber spatula to stir together until it forms a mass.
Add the cherries, almonds, figs, and cocoa nibs. Knead together with your hands in the bowl to incorporate and turn out on a floured surface. Use a bench scraper or a knife to cut into two equal portions, flour the top of the dough generously and roll each one into a thick log. Carefully transfer the logs to a parchment-lined baking sheet, brush with egg white and sprinkle with the turbinado sugar. Place on the center rack of the oven.
Bake 35-45 minutes until the center feels firm when you press it gently. The edges will be golden brown. Baking time will vary depending on how moist the fruit is. Let cool on the baking sheets just until cool enough to handle, about 10-15 minutes and transfer to a cutting board. Reduce oven temperature to 325°F.
Using a sharp bread knife, slice the biscotti a scant ½-inch thick, on a slight angle, and lay them flat on the baking sheet, close together. They should all fit on one baking sheet. Return to the oven to toast and dry out, 8-10 minutes per side. Cool completely before packing them in an airtight container. They will stay fresh for at least a week, and can be frozen for even longer.