Fig, hazelnut, and white chocolate biscotti
4 oz, (1/2 cup)
2 large egg(s)
2 tsp, grated
Whole wheat flour
Sweetened dried fig(s)
4 oz, (1/2 cup) stemmed and finely chopped
White chocolate chips
4 oz, or 1 bar chopped into 1⁄4-inch pieces
- Place the oven racks in the upper and lower thirds of the oven and preheat the oven to 300°F.
- 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.
- 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.
- 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.
- 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.