I’ve had a jar of dried figs sitting in my pantry for the last two years and didn’t have a clue what I was supposed to do with it until I ate that delicious fig cookie in Boston last week. I didn’t trust myself to make fig cookies so I opted to whip up a batch of biscotti instead.
I.LOVE.BISCOTTI. And even though I’ve been known to eat an entire loaf in two days flat… I went ahead and made a batch this morning and then quickly sent my mom a text asking her if she wanted some {she does}. See, that way I won’t be able to eat an entire loaf even if I wanted to because I’ve already promised half to my mom. See. There’s hope for me yet.
Okay. So this biscotti is DELICIOUS. Believe me when I tell you… it’s the perfect accompaniment to your morning {afternoon or evening} cuppa. And there is just enough anise seed in it to make your kitchen smell like an Italian bakery. This recipe. It’s a keeper. Go make some.
Ingredients
1 3/4 cup all-purpose flour
3/4 cup packed dark-brown sugar
2 teaspoons baking powder
3/4 teaspoon coarse salt
3/4 teaspoon anise seed
3 large eggs
1 tablespoon orange marmalade
1 1/4 cup coarsely chopped dried figs (8 ounces)
1 cup hazelnuts toasted and roughly chopped
Directions
Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.
In a medium mixing bowl, combine flour, baking powder, anise seed and salt. Set aside.
In a stand mixer, whisk the brown sugar, marmalade and eggs together until smooth. Add flour mixture and mix well. Fold in dried figs and hazelnuts.
Move the dough to the baking sheet, dampen your hands and then form the dough into a 12″ x 4″ log.
Bake 30 minutes. Cool 5 minutes before using a serrated knife to cut logs into 1/2-inch thick pieces.
Reduce oven temp to 325. Return cut biscotti to baking sheet, spacing apart so sides aren’t touching.
Bake 10 more minutes, or until crisp and dry, flipping halfway through bake time. Cool completely before serving or storing in an airtight container.
~Mavis
- Double Chocolate Biscotti
- Chocolate Hazelnut Orange Biscotti
- Savory Sun Dried Tomato Biscotti
- Cranberry Pistachio Cornmeal Biscotti
- Gingerbread Biscotti
Crawford Michele says
When I went to pin the recipe on Pinterest there was no image to choose from…
Paula says
I went to make your recipe but then I noticed no butter. I just wanted to double check if that was correct.
Mavis Butterfield says
Yep. No butter. 🙂
Laura says
These look so good. Thanks for sharing.
Leslie says
I’m always on the look out for more fig recipes!
Anna says
Mavis, I have a jar of fig jam in the pantry. Do you think that would work in this recipe?
Mavis Butterfield says
I don’t know for sure… but I think it might.
Anna says
I tried the fig jam as a replacement for the figs. I did cut down on sugar since the jam is sweetened. Turned out delicious. Great way to use a random jar of jam.
Mavis Butterfield says
Good to know. Thanks Anna!! 🙂
Deb K says
Anna, did you use the same amount (1 1/4 cup) of jam as the recipe called for if using chopped figs? I have a fig tree and cooked down a bunch of my fresh figs into a homemade jam or fig butter or whatever and thought i’d try that.
Ruth says
I wonder if I could use soft chopped dates instead of figs.
Mavis Butterfield says
I don’t see why not. If you do, let us know how it turns out.