Dried Fig and Hazelnut Biscotti
Author: 
Recipe type: Cookies
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2½ dozen
 
Ingredients
  • Ingredients
  • 2¼ cups flour
  • 1½ tsp baking powder
  • ¾ cup sugar
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 tsp grated lemon zest
  • 1 tsp fennel seed
  • ¼ teaspoon salt
  • 2 large eggs
  • ¾ cup hazelnuts, coarsely chopped
  • ¾ cup dried figs, coarsely chopped
  • 12 ounces good-quality dark chocolate, chopped
Instructions
  1. Preheat the oven to 325 degrees F.
  2. Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, fennel seed and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the figs and hazelnuts.
  3. Form the dough into 2 logs. Bake until light golden, about 25-30 minutes. Cool for 30 minutes.
  4. Place the logs on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into ½ to ¾-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 10-15 minutes. Transfer the biscotti to a rack and cool completely.
  5. Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Drizzle the chocolate over the biscotti. Refrigerate until the chocolate is firm, about 35 minutes.
Recipe by Eatentions at https://www.eatentions.com/dried-fig-and-hazelnut-biscotti/