Candied almond and fig biscotti

After making my first batch of biscotti a while ago I realized how versatile these cookies can be.  They are simple to make and allow for infinite variations once you’ve mastered their technique!  They last for several weeks in an airtight container and are the perfect cookie to keep in the house for when you want a little something sweet with your evening tea or coffee.  I wanted to make a fruit and nut version for my second attempt and decided on dried figs and almond.  Nothing is more Italian than fig filled desserts and I thought that candying the almonds with honey would be the perfect compliment to these delicious dried fruit.  Because they contain chewy dried figs, this biscotti dough is more sticky than my previous recipe: if you want them equally crunchy as my pecan chocolate biscotti, you may wish to bake them an extra 5 minutes on each side.

1 cup of raw blanched almonds (blanched just means your almond skins should be removed: you can find these at most grocery stores)
1 cup of chopped dried figs
1 1/2 tsp oil
1 1/2 tsp honey
2/3 cup sugar
2 large eggs
1 tsp almond extract
1 tsp baking powder
1/4 teaspoon salt
1 3/4 cups flour
Baking sheet
Small pot

Roast your almonds at 350 F for 6-8 minutes, make sure not to let them burn.  After they are toasted, roughly chop and set aside.


Heat your oil and honey at medium low heat in a small pot then add the almond chunks.  Mix until the nuts have absorbed all the liquid then turn off the heat.


Chop your figs and set aside; I roughly chopped each fig into 4-6 pieces.


Mix your sugar and eggs until thickened, then add your almond extract.  Sift your baking powder, salt and flour then add to the egg mixture until combined.  Fold in your candied almonds and chopped figs.  Your dough will be quite sticky from the figs, this will make it easier to form it into a log for baking.


Line your baking sheet with parchment and bake your biscotti log for 20 minutes.  Remove the log from the oven and slice your biscotti immediately then place them cut side down on the pan and bake for 10 more minutes on each side.


Remove and place on rack until cool, then transfer to an airtight container immediately.

These biscotti are quite delicious with tea as well as coffee.



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