These double-baked crisp biscotti are crammed with figs and and nuts, and are made lighter without butter. They’re best enjoyed with a strong coffee or dipped in some vanilla ice cream for a sweet treat.–Isidora Popovic
LC Jumble of Goodness Note
We quite like the contrast between the lovely lemon-inflected biscotti dough and the jumbled tastes and textures of nuts and dried fruits. We think you’ll agree. Be sure to chop the stir-ins so they’re not too large and not too small but rather a pleasing in-between. This ensures that the dough remains workable and the flavor of each ingredient stays quite distinct.
Fig, Apricot, and Pistachio Biscotti
- Quick Glance
- 15 M
- 1 H, 15 M
- Makes about 24
IngredientsEmail Grocery List
Recipe Testers Reviews
If you want a cookie that screams "Christmas," make these cookies using dried cranberries. I did because I couldn't find dried figs. The red cranberries with the green pistachios make these perfect for the winter holidays. Be sure and lightly wet your hands, as the recipe instructs, to help gather the dough together. After 22 minutes of baking, my dough was ready to be cut into slices. However, after baking the slices 5 minutes on each side, I needed to bake them an extra 12 minutes, turning them over every 2 minutes, to get them dry. The finished product is lovely, and will be a welcome addition to the holiday table.
I had thought that I would make these every year for the holidays. Hell, I’ve been making them every week or two. They are really fabulous! No butter and only 1/2 cup sugar, they have to be good for you, right? I can’t imagine a cup of coffee in the morning without a couple of these.
I couldn’t believe how delicious these were without the use of butter! The lemon adds a wonderful freshness, and the dried fruit and nuts pack the biscotti with flavor and texture. The dried apricots and figs were a perfect balance of sweetness and chewiness for this cookie. Feel free to substitute pecans and almonds for the nuts, and perhaps dried cranberries or cherries for the raisins. I’ll definitely keep these on the menu.
I still can’t believe there isn’t any butter in these. I ended up making a second batch (since the first batch went so quickly), substituting dried cranberries for the raisins, and pecans and almonds for the other nuts. I thought the dough would be a little dry, but after working it a little, it was just the right kind of sticky. They came out delicious. The only area I’m still unsure of is the first baking time. It was a good 35 minutes, and I think it could go a little longer.
I’ve not made biscotti in quite awhile, and then saw this and thought I’d give it a go. The dough for this came together quite nicely. To get that pale gold color, I did need to bake it for a bit longer than the recipe states, and I was expecting it to be cooked through a bit more than it did (the dough was a bit gooey when I first sliced it). But the final result was still darn good. It’s a nice, light biscotti, with lots of flavor and a good, crunchy texture. I’ll make this again—in fact, I can see this going on my holiday cookie list. The green from the pistachio and the orange from the apricots will be pretty with the rest of the cookies on a tray for the holidays.