The crunchy texture makes them a dunker’s dream—what better excuse to sit and savor with an espresso or hot chocolate? As for making biscotti, the process is fairly simple. The dough is formed into a log, baked, sliced into half-inch slices, then baked again.
Whisk and Well. Preheat oven to 350 degrees. Whisk dry ingredients together in large bowl, then make well in center.
From Dry to Dough. Pour eggs into well in dry ingredients. Pull flour mixture in from sides of bowl until
all is combined.
Do the Fig Fold. Add almonds and figs, folding in to combine. Let rest for 2 minutes.
Log Your Time. Turn dough out onto lightly floured piece of parchment paper on sheet pan and form into
log. Bake until golden, about 30 minutes.
Slice and Repeat. Remove from oven and use serrated knife to slice into ½-inch slices. Place sliced biscotti back on sheet pan on their sides ¼-inch apart. Return to oven and bake for 15 minutes.
Keep Your Cool. Place biscotti on wire rack and allow it to cool completely. Store in air-tight container.