Fig and pecan biscotti
These classic Italian biscuits were traditionally baked twice so they would last longer … but really it just makes them better for dunking!
⅓ cup(s), (75g)
1 cup(s), (150g)
1 tsp, finely grated
⅓ cup(s), finely chopped (65g)
⅓ cup(s), finely chopped (40g)
- Preheat oven to 180°C or 160°C fan-forced. Line a large baking tray with baking paper.
- 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.
- 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.
- 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.
TIP: These biscotti can be stored in an airtight container for up to 2 weeks.