Fig and Almond Biscotti
Fig and Almond Biscotti! Delicious, flavorful and elevated by adding Sun-Maid California Dried Mission Figs! They add texture, flavor, color and more! I hope you try the recipe!
Friends, I can’t believe it’s December and the holidays are here! I am in full baking mode and my kitchen smells amazing! This year just flew by and I am really looking forward to the new year! This holiday season, I’ve been reminded to focus on the bigger things: spending time with my mother, family and just quality time together.
We have always centered our family gatherings around food. I really do think food brings people together. And for the holidays, I like to kick it up a notch and make things special.
Fig and Almond Biscotti
My mom loves sweet treats and this biscotti hits the spot! The Sun-Maid California Dried Mission Figs add texture, flavor, color and just elevate this recipe even more!
From baked goods to charcuterie boards and savory stuffings, Sun-Maid products are the secret ingredient that transforms traditional dishes into crave worthy holiday moments! Enjoy!
Fig and Almond Biscotti
Recipe yields 12 to 15 biscotti depending on how you shape and cut the dough
Ingredients
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup avocado oil or, you can use vegetable oil
- 1 tablespoon almond extract
- 1/4 teaspoon ground nutmeg
- 1/3 to 1/2 cup raw whole almonds depending on how many almonds you want
- 1/2 cup Sun-Maid California Dried Mission Figs chopped into small pieces
- 2 cups all-purpose flour plus more for dusting your work surface
- 1 teaspoon baking powder
- 1 large egg for egg wash
Instructions
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Preheat oven to 375°F. Line a baking sheet with parchment paper. Set aside.
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In a medium bowl, combine the sugar, eggs, avocado oil, almond extract and nutmeg until well combined. Add the almonds and figs and mix again until incorporated and the almonds and figs are coated. Add the flour and baking powder and mix until everything is incorporated. You can use a rubber spatula or your hands to knead the mixture until a heavy, workable dough forms. If your dough seems too dry, you can add a very tiny bit more of avocado oil.
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On a lightly floured work surface or on a piece of parchment paper (which you can easily use to slide into your baking sheet), use your hands to shape and roll the dough into a 12-inch-long log (or as close to that as you can get). Transfer the log to the center of your baking sheet. Flatten the dough to form a 1/2-inch thick rectangle that’s a bit thicker in the center and thinner on the long sides. Note: the thicker the dough, the longer your biscotti pieces will be.
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Bake for about 25 minutes, or until firm to the touch. Leaving the oven on, remove the biscotti loaf from the oven and place it on a cutting board. Let it cool for about 5 to 8 minutes, until it is cool enough to touch but still warm.
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Once you are able to slice: cut the loaf crosswise into 1/2-inch-thick slices. Place the biscotti slices back on the baking sheet, lined with the same parchment paper, cut side up, and bake for 8 minutes. Flip the biscotti over and bake for about 6 to 8 minutes more. Let the biscotti cool completely on a wire rack.
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Enjoy with coffee or place cooled biscotti in a gift tin to give to someone you love! Enjoy!
Notes
Store biscotti in an airtight container at room temperature for up to a month, or freeze for longer storage. Ensure cookies are completely cool before storing to maintain their crunch and prevent sogginess. For the longest shelf life, wrap individual pieces in plastic wrap and store in an airtight container or freezer bag, which can extend freshness for several months.
