Fig Pistachio Biscotti
1 tsp whole fennel seeds
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
zest of 1 lemon
1/4 tsp salt
8 Tbs (1 stick) unsalted butter, room temperature
3/4 cup sugar
2 large eggs
1 tsp pure vanilla extract
1/2 cup shelled pistachios
4 ounces dried figs, diced
1 egg beaten with 1 Tbs of water
Turbinado sugar
Heat oven to 350°F. Line a baking sheet with a silpat or parchment paper and set aside.
In a small pan over medium-low heat, toast fennel seeds until aromatic, swirling to prevent burning. When cool, lightly crack them with a mortar and pestle, or by crushing them in a zip-top plastic bag with a rolling pin.
In a medium bowl, combine flour, lemon zest, fennel seeds, baking powder and salt. Whisk to combine well and set aside. In a small bowl, combine eggs and vanilla extract, beating lightly.
In the bowl of an electric mixer, cream together butter and sugar until smooth and light in color. Add egg mixture in two increments, incorporating completely before between additions. Beat until creamy and light.
Reduce mixer speed to low and add the flour mixture. Beat just until it is well mixed and add figs and pistachios. Mix only until all ingredients are well distributed.
Turn out the dough on a floured counter and knead briefly. Divide dough in half, forming each half into a log about 11 inches long. Place logs on the prepared baking sheet and flatten to rectangles about 1 inch high and 2 1/2 inches wide, shaping with your hands. Brush logs with egg wash and sprinkle with turbinado sugar.
Bake in 350°F oven for 25 - 30 minutes, or until a toothpick inserted in the center comes out clean. Lower oven temperature to 275°F. Let cool on the baking sheet for about 10 minutes.
Carefully transfer the logs to a cutting board and slice them into 1/2" thick slices on the diagonal, using an electric knife or serrated blade knife. Return the slices to the baking sheet, standing them up on edge spaced 1/2" apart. Return them to the oven and bake a second time for about 30 minutes, or until the surface is dry and crisp. Allow them to cool completely before stacking or storing.
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
zest of 1 lemon
1/4 tsp salt
8 Tbs (1 stick) unsalted butter, room temperature
3/4 cup sugar
2 large eggs
1 tsp pure vanilla extract
1/2 cup shelled pistachios
4 ounces dried figs, diced
1 egg beaten with 1 Tbs of water
Turbinado sugar
Heat oven to 350°F. Line a baking sheet with a silpat or parchment paper and set aside.
In a small pan over medium-low heat, toast fennel seeds until aromatic, swirling to prevent burning. When cool, lightly crack them with a mortar and pestle, or by crushing them in a zip-top plastic bag with a rolling pin.
In a medium bowl, combine flour, lemon zest, fennel seeds, baking powder and salt. Whisk to combine well and set aside. In a small bowl, combine eggs and vanilla extract, beating lightly.
In the bowl of an electric mixer, cream together butter and sugar until smooth and light in color. Add egg mixture in two increments, incorporating completely before between additions. Beat until creamy and light.
Reduce mixer speed to low and add the flour mixture. Beat just until it is well mixed and add figs and pistachios. Mix only until all ingredients are well distributed.
Turn out the dough on a floured counter and knead briefly. Divide dough in half, forming each half into a log about 11 inches long. Place logs on the prepared baking sheet and flatten to rectangles about 1 inch high and 2 1/2 inches wide, shaping with your hands. Brush logs with egg wash and sprinkle with turbinado sugar.
Bake in 350°F oven for 25 - 30 minutes, or until a toothpick inserted in the center comes out clean. Lower oven temperature to 275°F. Let cool on the baking sheet for about 10 minutes.
Carefully transfer the logs to a cutting board and slice them into 1/2" thick slices on the diagonal, using an electric knife or serrated blade knife. Return the slices to the baking sheet, standing them up on edge spaced 1/2" apart. Return them to the oven and bake a second time for about 30 minutes, or until the surface is dry and crisp. Allow them to cool completely before stacking or storing.
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