Prep 30 mins
Cook 1 hr 30 mins
Another recipe from Martha, I used the Sambuca!
- 1⁄2 teaspoon fennel seed
- 1⁄2 cup unsalted butter
- 3⁄4 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon anise extract or 1 teaspoon sambuca romana
- 1 teaspoon grated lemon, zest of
- 2 1⁄4 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup shelled pistachios
- 4 ounces dried figs, stems removed,cut into 1/4 inch dice
- Heat oven to 350 degrees.
- In a small pan over medium-low heat, toast fennel seeds, swirling the pan; set aside.
- 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.
- Add eggs, extracts, and zest, and beat on medium speed until creamy and light, 2 to 3 minutes.
- In a medium bowl, combine remaining ingredients.
- Add to butter mixture.
- Mix on low speed until just incorporated.
- Remove dough to a clean surface; divide into quarters.
- Form into 9x1 inch logs, place on ungreased baking sheet 2 inches apart, and bake until lightly browned, 25 to 30 minutes.
- Remove from oven, and cool slightly.
- Reduce oven temperature to 275 degrees.
- Using a serrated knife, cut logs on the diagonal into 1/2" thick slices.
- Arrange biscotti on their sides on a baking sheet.
- Return to oven, and bake until golden, about 30 minutes.
- Turn biscotti over, and bake for 30 minutes more.
Great biscotti! I used anise seeds instead of fennel.
My fiance had his doubts about the pistacio and fig combination, but I knew it would be delicious, and it was! Thank you!
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.