Total Time
2hrs
Prep 30 mins
Cook 1 hr 30 mins

Another recipe from Martha, I used the Sambuca!

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees.
  2. In a small pan over medium-low heat, toast fennel seeds, swirling the pan; set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until smooth, about 2 minutes.
  4. Add eggs, extracts, and zest, and beat on medium speed until creamy and light, 2 to 3 minutes.
  5. In a medium bowl, combine remaining ingredients.
  6. Add to butter mixture.
  7. Mix on low speed until just incorporated.
  8. Remove dough to a clean surface; divide into quarters.
  9. Form into 9x1 inch logs, place on ungreased baking sheet 2 inches apart, and bake until lightly browned, 25 to 30 minutes.
  10. Remove from oven, and cool slightly.
  11. Reduce oven temperature to 275 degrees.
  12. Using a serrated knife, cut logs on the diagonal into 1/2" thick slices.
  13. Arrange biscotti on their sides on a baking sheet.
  14. Return to oven, and bake until golden, about 30 minutes.
  15. Turn biscotti over, and bake for 30 minutes more.
Most Helpful

5 5

Great biscotti! I used anise seeds instead of fennel.

5 5

My fiance had his doubts about the pistacio and fig combination, but I knew it would be delicious, and it was! Thank you!

5 5

I love figs, I love pistachios. It must be the Sicilian in me. I have made biscotti with figs and walnuts which were divine. These biscotti were just as divine. I also used Sambuca. This recipe will definitely be added to my biscotti repertoire.