Hazelnut and Fig Biscotti

    1 hour 30 minutes

    Biscotti is an Italian almond twice-baked biscuit, oblong in shape and crunchy. I have put a spin on the original almond biscotti by adding hazelnuts and dried figs. Store biscotti in an airtight container for up to 2 weeks.

    2 people made this

    Makes: 22 biscotti

    • 1/2 cup (110g) caster sugar
    • 1 egg
    • 1 egg yolk
    • 1 1/4 cups (185g) plain flour
    • 1/2 teaspoon baking powder
    • 1/3 cup (65g) finely chopped dried figs
    • 1/3 cup (40g) chopped hazelnuts

    Preparation:20min  ›  Cook:40min  ›  Extra time:30min cooling  ›  Ready in:1hour30min 

    1. Preheat oven to 180 degrees C. Line two baking trays with baking paper.
    2. Using electric beaters, beat the sugar, egg and egg yolk in a mixing bowl for 3-4 minutes or until thick and creamy. Gently fold in the sifted flour and baking powder until just combined. Fold in the figs and hazelnuts.
    3. Shape the mixture on a lightly floured surface into a 24cm-long log. Place the log on a prepared tray and flatten slightly to 2cm thickness. Bake for 20 minutes or until firm. Cool.
    4. Reduce oven temperature to 140 degrees C. Using a serrated knife, cut the log into 5mm-thick slices. Spread out in a single layer on trays.
    5. Bake for 20 minutes, turning once halfway through cooking time, or until crisp. Remove to wire racks to cool.

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