Fig and pecan biscotti
3
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 20 • Difficulty: Easy
These classic Italian biscuits were traditionally baked twice so they would last longer … but really it just makes them better for dunking!
Ingredients
Caster sugar
⅓ cup(s), (75g)
Egg(s)
1 medium
Plain flour
1 cup(s), (150g)
Orange rind
1 tsp, finely grated
Dried fig(s)
⅓ cup(s), finely chopped (65g)
Pecans
⅓ cup(s), finely chopped (40g)
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Line a large baking tray with baking paper.
2
Using electric beaters, beat sugar and egg in a small bowl until thick and creamy. Fold in sifted flour until just combined. Fold in rind, figs and pecans.
3
Shape mixture on a lightly floured surface into a 22cm-long log. Place log on prepared tray and flatten slightly until about 2cm thick. Bake for 20 minutes or until firm. Cool.
4
Reduce oven to 140°C or 120°C fan-forced. Using a serrated knife, cut the log into 5mm-thick slices. Place slices in a single layer on same lined tray. Bake for 20 minutes or until crisp, turning once halfway through cooking. Transfer biscotti to wire racks to cool. Serve.
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