A figgy twist on the crunchy Italian biscuit. Perfect paired with a cup of coffee.
INGREDIENTS (~30 pcs)
- 210g All-Purpose Flour
- 100g Dark Brown Sugar
- 2 tsp Baking Powder
- ¾ tsp Salt
- 3 Eggs
- 1 Orange, Zested
- 1 tsp Vanilla Extract
- 180g Dried Figs, Coarsely Chopped
- 115g Walnuts, Roughly Chopped & Lightly Toasted
DIRECTIONS
Preheat the oven to 160°C. Line a baking sheet and set aside.
In a large bowl, whisk together the flour, brown sugar, baking powder and salt. Whisk the eggs until thick and pale yellow in another bowl. Add the orange zest and vanilla extract and mix well. Fold the egg mixture into the flour mixture until well combined. Fold in figs and walnuts.
Turn out the dough onto a floured surface and divide into two batches. Shape into 2 logs and slightly flatten them (2.5″ wide and 10″ long). Place the rolled dough onto the lined sheet. Bake for 25 mins. Let the baking sheet cool on a wire rack for 10-15 mins.
Cut each log diagonally into 1/2″ thick slices. Place the slices, cut sides up on the baking sheet and bake for 10 mins. Flip the biscotti and bake for another 10 mins. Transfer the biscotti to a wire rack to cool completely. Store in an airtight container.
The above was made and prepared by Elly Lau. Check out her 
for more of her AMAZING creations!
