10 - 15 Minutes
Although Italy is the birthplace of biscotti, the United States has a remarkable enthusiasm for the treat. Biscotti, like most cookies, are made with butter, sugar, eggs, vanilla, and various mix-ins, usually nuts, dried fruit, or chocolate. However, they’re less sugary and lower in fat than other cookies and make a perfectly acceptable light breakfast or snack.
The secret to making biscotti is double-baking the cookies, which gives them their signature crunch and increases their shelf life. They're meant for dunking, but not only in coffee—try dipping them in your wine, Vin Santo is traditional in Italy. Biscotti, despite sounding fancy, are pretty straight-forward to make at home. Upon mixing together all the ingredients, you shape the dough into a log and bake it until cooked through. Then, the mass is sliced into individual cookie logs and baked again until extra crisp.
Biscotti’s shelf life and versatility make them excellent for gifting. Since the flavors and iterations of these twice-baked cookies are limited only by the baker’s imagination, they are easily customized to their recipient’s tastes. Try seasonal variations by adding rosemary, white chocolate chunks, dried cherries, pecans, or orange zest. And maybe drizzle on a little melted dark chocolate for added decadence.
Preheat oven to 350 degrees. Whisk dry ingredients together in large bowl, then make well in center.
Pour eggs into well in dry ingredients. Pull flour mixture in from sides of bowl until all is combined.
Add almonds and figs, folding in to combine. Let rest for 2 minutes.
Turn dough out onto lightly floured piece of parchment paper on sheet pan and form into log. Bake until golden, about 30 minutes.
Remove from oven and use serrated knife to slice into ½-inch slices. Place sliced biscotti back on sheet pan on their sides, ½-inch apart. Return to oven and bake 15 more minutes.
Place biscotti on wire rack and allow them to cool completely. Store in air-tight container.
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