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Fig, hazelnut, and white chocolate biscotti

2
Points®
Total Time
1 hr 30 min
Prep
30 min
Cook
1 hr
Serves
52
Difficulty
Moderate
Add this sophisticated Italian cookie preparation to your holiday baking list. The biscotti are perfect as dessert, of course, served with a strong espresso, but also make the ideal biscuit companion to tea time. Plus, they're delicious as a sweet treat dunked into your morning coffee or other warm beverage. The orange zest, figs and white chocolate give the biscotti an unmistakably luxurious European flavor. Fill a pretty decorative tin with these homemade treats for gifts your friends and neighbors will surely love. To save time, look for chopped hazelnuts in the baking aisle of the supermarket. They will still need to be toasted, but you won’t have to remove the skins.

Ingredients

Shelled hazelnuts

4 oz, (1/2 cup)

Sugar

½ cup(s)

Egg

2 large egg(s)

Orange zest

2 tsp, grated

Vanilla extract

1 tsp

Whole wheat flour

1¾ cup(s)

Baking soda

¾ tsp

Table salt

¼ tsp

Sweetened dried figs

4 oz, (1/2 cup) stemmed and finely chopped

White chocolate chips

4 oz, or 1 bar chopped into 1⁄4-inch pieces

Instructions

  1. Place the oven racks in the upper and lower thirds of the oven and preheat the oven to 300°F.
  2. Spread the hazelnuts on a baking sheet. Bake until toasted, about 15 minutes. Wrap the hot hazelnuts in a clean kitchen towel and rub the nuts together to remove as much of the skins as possible. Let the nuts cool, then coarsely chop; set aside.
  3. With an electric mixer on medium speed, beat the sugar, eggs, orange zest, and vanilla in a large bowl until slightly thickened, about 1 minute. Reduce the speed to low. Add the pastry flour, baking soda, and salt; beat until blended. Stir in the figs, chocolate, and hazelnuts.
  4. Spray a baking sheet with nonstick spray. Generously flour a work surface. Divide the dough in half. Roll each half in the flour to coat, then roll each piece of dough into a 13-inch-long log (the dough will be soft). Transfer the logs to the baking sheet about 4 inches apart. Bake until firm to the touch, about 30 minutes. Let cool on the baking sheet on a rack about 30 minutes.
  5. With a spatula, loosen each log from the baking sheet. With a serrated knife, cut each log crosswise into 1⁄2-inch-thick slices, making a total of 52 slices.­­ Stand the slices on 2 baking sheets. Bake until dry, about 20 minutes, rotating the baking sheets halfway through the baking. Let cool completely on racks. Yields 1 biscotti per serving.

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