1 cup (4 ounces) dried mission figs, stemmed and coarsely chopped
2 tablespoons fresh orange juice
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup plus 2 tablespoons granulated sugar
1/4 teaspoon pure almond extract
3 large eggs
1/2 cup whole blanched almonds
Sat fat 2g
How to Make It
Heat oven to 325° F with the racks in the upper and lower thirds. Line a baking sheet with parchment. Whisk together the flour, baking powder, and salt in a large bowl; set aside. Combine the figs and orange juice in a small bowl; let sit until most of the liquid is absorbed, 3 to 4 minutes.
In a separate bowl, beat the butter and ¾ cup of the sugar with an electric mixer on medium-high until light and fluffy, 4 to 5 minutes. Beat in the almond extract and 2 of the eggs until combined. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined (do not overmix). Fold in the orange soaked figs (plus any unabsorbed juice) and the almonds.
Shape the dough into two 2-by-10-inch logs and place 3 inches apart on the prepared baking sheet. In a small bowl whisk the remaining egg. Brush the logs with whisked egg and sprinkle with the remaining 2 tablespoons of sugar. Bake until golden and firm, 38 to 45 minutes. Cool slightly on the baking sheet.
Line 2 baking sheets with parchment. Slice each log into ½-inch-thick slices with a serrated knife. Place the slices cut-side down on the prepared baking sheets.
Bake, rotating the baking sheets and turning the biscotti over halfway through, until pale golden around the edges and firm, 12 to 15 minutes. Cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
Storage suggestion: Layer the biscotti between sheets of wax paper or parchment and keep at room temperature in an airtight container for up to 2 weeks.
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