Black Pepper and Fig Biscotti

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

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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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