why make this recipe
Fig and Pistachio Biscotti are a fantastic treat for anyone who enjoys a crunchy, flavorful cookie. They are perfect for dunking in coffee or tea, making them a delightful companion for your afternoon break. The unique blend of sweet figs and crunchy pistachios creates a taste you won’t soon forget. Plus, these biscotti are easy to make, allowing you to impress friends and family with your baking skills.
how to make Fig and Pistachio Biscotti
Ingredients:
- 1/2 cup dried figs
- 2 1/4 cups unbleached all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp anise extract
- 1 tsp anise seeds
- 1 tsp grated orange zest
- 1/2 cup unsalted shelled pistachios
Directions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, beat the butter and sugar on medium-high speed until smooth and creamy, about 2 minutes.
- Add the eggs, vanilla extract, anise extract, orange zest, and anise seeds. Beat until light and creamy.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually mix these dry ingredients into the butter mixture until just combined.
- Fold in the pulsed figs and pistachios until evenly distributed.
- Shape the dough into two logs on the baking sheet, leaving space between them.
- Bake for 20-25 minutes until lightly browned.
- Cool the logs for 20 minutes, then cut into 1/2-inch slices.
- Arrange the slices on their sides on the baking sheet.
- Bake for an additional 5-6 minutes on each side until golden brown.
- Allow the biscotti to cool completely on a wire rack.
how to serve Fig and Pistachio Biscotti
Fig and Pistachio Biscotti are delightful when served alongside a hot cup of coffee or tea. You can also enjoy them as a standalone snack or dessert. If you like, you can dip them in melted chocolate for an extra treat.
how to store Fig and Pistachio Biscotti
To keep your Fig and Pistachio Biscotti fresh, store them in an airtight container at room temperature. They should last for about two weeks. If you want to keep them longer, consider freezing them. Just make sure they are well-packaged to prevent freezer burn.
tips to make Fig and Pistachio Biscotti
- Make sure your butter is at room temperature for easier mixing.
- You can chop the figs into smaller pieces if you prefer.
- For a more pronounced flavor, you can toast the pistachios before adding them to the dough.
- Remember to let the biscotti cool completely before storing them to maintain their crunchiness.
variation
You can customize this recipe by adding different nuts, such as almonds or walnuts, or by using other dried fruits like cranberries or apricots instead of figs.
FAQs
1. Can I use fresh figs instead of dried figs?
Fresh figs may not work well in this recipe as they have a higher moisture content, which can affect the dough’s consistency.
2. How do I know when the biscotti are done baking?
The biscotti should be golden brown and firm to the touch. You can also check by inserting a toothpick; it should come out clean.
3. Can I make the dough ahead of time?
Yes, you can prepare the dough a day in advance. Just wrap it tightly in plastic wrap and store it in the refrigerator until you’re ready to bake.
Fig and Pistachio Biscotti
- Total Time: 45 minutes
- Yield: 24 servings
- Diet: Vegetarian
Description
Delightful crunchy biscotti made with sweet figs and crunchy pistachios, perfect for dunking in coffee or tea.
Ingredients
- 1/2 cup dried figs
- 2 1/4 cups unbleached all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp anise extract
- 1 tsp anise seeds
- 1 tsp grated orange zest
- 1/2 cup unsalted shelled pistachios
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, beat the butter and sugar on medium-high speed until smooth and creamy, about 2 minutes.
- Add the eggs, vanilla extract, anise extract, orange zest, and anise seeds. Beat until light and creamy.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually mix these dry ingredients into the butter mixture until just combined.
- Fold in the pulsed figs and pistachios until evenly distributed.
- Shape the dough into two logs on the baking sheet, leaving space between them.
- Bake for 20-25 minutes until lightly browned.
- Cool the logs for 20 minutes, then cut into 1/2-inch slices.
- Arrange the slices on their sides on the baking sheet.
- Bake for an additional 5-6 minutes on each side until golden brown.
- Allow the biscotti to cool completely on a wire rack.
Notes
For an extra treat, dip biscotti in melted chocolate. Store in an airtight container for up to two weeks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: Italian