Black Pepper and Fig Biscotti

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READY IN: 1hr 35mins
SERVES: 24
YIELD: 24 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Combine dry ingredients. Whisk together butter and sugar. Beat in eggs and egg whites, one at a time, mixing well to distribute the butter. Add the dry ingredients and mix until almost smooth. Stir in the figs.
  • Working on a floured surface, shape the dough into 2 logs, 14 inches long, by 1 1/2 inch thick. Place logs on a cookie sheet coated with baking spray, at least 4 inches apart and flatten to 1/2 inch high. Bake for 18 - 23 minutes, until firm. Cool for 10 minutes. Meanwhile, reduce the oven to 300 degrees.
  • Using a serrated knife, slice the cooled loaves into diagonal slices, 1/2 inch wide. Stand them on the cookie sheet with some space around each one and bake for 30 minutes until crisp. Cool completely before storing.
  • Notes: I like mission figs for this recipe, better than the calmryna ones. Also, I always eat the four end pieces while I'm baking the rest of the slices for the second time.
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