adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Fig, almond and orange biscotti
0 Likes
Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Indulge in homemade Italian biscotti, best prepared a day ahead for optimal flavor.
Ingredients:
  • 180g butter, at room temperature
  • 480g caster sugar
  • 1 tsp orange zest
  • 6 eggs
  • 600g (4 cups) plain flour
  • 12.00 gm baking powder
  • 60g (heaped 1/2 cup) almond meal
  • 180g (1 cup) dried figs
  • 200g (1 1/4 cups) almonds
Instructions:
  • Prepare the dough a day in advance and chill it overnight. Combine butter, sugar, and orange zest in a food processor until creamy. Add eggs and pulse to combine. In a separate bowl, mix flour, baking powder, almond meal, and a pinch of sea salt. Incorporate the food processor mixture and knead by hand until dough forms. Finely chop figs and almonds, then fold into the dough. Cover with plastic wrap and refrigerate overnight.
  • Shape the dough into 5 logs, then chill in the refrigerator for a minimum of 20 minutes, as you preheat the oven to 160C/140C fan forced.
  • Place the logs on a lightly greased baking tray and bake until golden brown, about 15 minutes. Allow them to cool slightly while lowering the oven temperature to 100C/80C fan forced.
  • Slice the logs diagonally to create oval biscuits, each about 1cm thick. Place them on 2-3 oiled baking trays lined with parchment paper and bake in the oven until they are firm, which should take approximately 10 minutes.
  • Test the firmness by gently removing one biscuit and allowing it to cool for 2 minutes. If it snaps easily, they are ready to be taken out of the oven.
  • Store in a sealed container for optimal freshness for up to 2 weeks.

Similar Recipes