Pistachio Fig Biscotti

“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.

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