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Fig, Apricot, and Pistachio Biscotti

Fig, apricot, and pistachio biscotti resting inside or on top of two glasses and a stack of biscotti beside the glassware.
These double-baked crisp biscotti are crammed with figs 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

Prep 15 mins
Cook 1 hr
Total 1 hr 15 mins
Dessert
Italian
24 servings
76 kcal

Ingredients 

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 cup granulated 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

Directions 

  • Preheat the oven to 300°F (149°C). Line 2 baking sheets with parchment paper.
  • 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.
  • Lightly wet your hands with cool water and bring the dough together to a ball. Move 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.)
  • 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.
  • Place the biscotti on 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.