Fig & Hazelnut Spiced Biscotti

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I have written in the past that my husband loves biscotti and that I consider it my job to keep his biscotti jar full. I have been negligent in my biscotti making recently and the poor jar has sat empty for a couple of months. This week guilt finally took over and I got busy making a new batch of biscotti. Since we are leaving for Umbria in just 6 weeks, I am trying my best to use up the ingredients in my freezer and pantry that will spoil so I pulled out a bag of hazelnuts I had stored in my freezer from Christmas. I also found a package of dried figs in my pantry, and set about making these biscotti.

To make these cookies a little healthier, I used whole wheat pastry flour in place of some of the all-purpose flour. Since these biscotti do contain butter which isn’t typical of most biscotti, they are a little crumbly when you slice them. I have found if you chop the hazelnuts well it helps to keep the slices clean when slicing. This recipe does make a LOT of biscotti, but they do keep well.

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Buon Appetito!
Deborah Mele 2014

Fig & Hazelnut Spiced Biscotti

Ingredients:

  • 1 1/2 Whole Wheat Pastry Flour
  • 2 Cups All-purpose Flour
  • 1 Tablespoon Baking Powder
  • 1 Teaspoon Salt
  • 1 1/2 Teaspoons Ground Cinnamon
  • 1/2 Teaspoon Nutmeg
  • 1 Teaspoon Ground Ginger
  • 1 1/2 ( 3/4 Cup) Stick Butter At Room Temperature
  • 1 1/2 Cups Brown Sugar
  • 3 Large Eggs At Room Temperature
  • 2 1/2 Cups Hazelnuts, Chopped
  • 12 Ounces, Dried Figs, Diced

Directions:

  1. Preheat the oven to 325 degrees F. and line two baking pans with silicon sheets or parchment paper.
  2. In a large bowl, combine the two flours, baking powder, salt, cinnamon, nutmeg, and ginger and stir to mix well.
  3. In a separate bowl using a hand mixer beat the butter and sugar until light.
  4. Add one egg at a time, mixing well between each.
  5. Add the dry ingredients to the butter mixture and beat at low speed just until mixed. (Do not over-mix!)
  6. Stir in the figs and hazelnuts.
  7. Using damp hands, shape the dough into 4 equal sized logs (about 13 ounces each) and place two each on the prepared baking sheets.
  8. Bake for about 35 to 40 minutes, or until the logs are golden brown and firm to the touch.
  9. Cool the logs for 15 minutes, then using a serrated knife, cut into slices 1/2 inch thick and lay flat side down onto the baking sheets.
  10. Bake for an additional 12 to 15 minutes or until the slices are light brown. (The biscotti will crisp up as they cool)
  11. Let the biscotti cool, then store in an airtight container.