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Photo of Fig and pecan biscotti by WW

Fig and pecan biscotti

3
Points®
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
20
Difficulty
Moderate
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.

Notes

TIP: These biscotti can be stored in an airtight container for up to 2 weeks.

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