Ingredients for Pistachio Fig Biscotti
- Fennel Seed
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon anise extract
- 1/2 teaspoon lemon zest
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup shelled pistachios, chopped
- 1/2 cup dried figs, chopped
- 1 tablespoon Sambuca
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How to Make Pistachio Fig Biscotti
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the Sambuca.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chopped figs and pistachios.
- Turn the dough out onto a lightly floured surface and shape it into a log about 12 inches long and 2 inches wide.
- Place the log onto the prepared baking sheet.
- Bake for 30 minutes.
- Remove from oven and let cool slightly.
- Reduce oven temperature to 325°F (160°C).
- Using a serrated knife, slice the log diagonally into 1/2-inch thick slices.
- Arrange the slices cut-side down on the baking sheet.
- Bake for another 15-20 minutes, or until golden brown and crisp.
- Let the biscotti cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
22g
Fat
9g
Carbs
4g
