STREAMING NOW: Jamie's Super Food

Pistachio Fig Biscotti

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Another recipe from Martha, I used the Sambuca!”
READY IN:
2hrs
YIELD:
36 biscotti
UNITS:
US

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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: