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 Nut Biscotti
- Quick Glance
- 15 M
- 1 H, 15 M
- Makes about 24
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 cup sugar
- 2 eggs, lightly beaten
- 1/4 cup pistachio kernels, left whole
- 1/4 cup shelled hazelnuts, coarsely chopped
- 1/4 cup golden raisins
- 4 dried apricots, cut into small pieces
- 4 dried figs, cut into small pieces
- Freshly grated zest of 1 small unwaxed lemon
- 1. Preheat the oven to 300°F (149°C). Line 2 baking sheets with parchment paper.
- 2. Sift the flour, baking powder, and sugar into a large bowl. Make a well, add the eggs, and lightly beat. Gradually incorporate the flour mixture into the eggs and stir just until you get a somewhat sticky, dough-like mixture. Stir in the pistachios, hazelnuts, raisins, apricots, figs, and lemon zest.
- 3. Lightly wet your hands with cool water and bring the dough together to a ball. Transfer the dough to 1 of the baking sheets lined with parchment paper. Lightly dampen your hands with water again and pat the dough into a log, flattening it slightly so that it is about 3 inches wide. (You can use a sheet of parchment paper to help you shape the sticky dough.)
- 4. Bake for 24 to 30 minutes, until when you press very lightly on top and it springs back. If it feels firm, leave it in the oven for a few more minutes. Let the block of biscotti cool on the baking sheet for about 10 minutes. Leave the oven on.
- 5. Transfer the biscotti to a cutting board and, using a large, serrated bread knife, slice it into 1/4-inch-thick slices. Lay the slices on their side on the baking sheet and return to the hot oven until pale gold, turning them halfway through cooking, about 10 minutes total. The biscotti should appear dry; if not, leave them in the oven for a couple more minutes on each side. Remove from the oven and let cool for a few minutes on the baking sheet. Transfer to a wire rack and let cool completely. Store in an airtight container for up to 2 weeks.