Pistachio Fig Biscotti

Recipe by seahorse73
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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