Monday, November 8, 2010

fig and pistachio biscotti (a)

soooooooooo, i was procrastinating when i came upon this site... not only do i love the name, but i love the pictures and the brown colouring and, well pretty much everything about this site. soooo...head there to check it out. Meanwhile, I decided to procrastinate in another way, and actually make the fig and pistachio biscotti recipe that I came across - modified a bit, i cut out some sugar, and made the measures a little bit simpler.
Ive never made biscotti before, so i was excited. This recipe, well....they are pretty much figgin awesome ;)


75g butter softened
1/3 c sugar
2 eggs at room temp
2 tspn vanilla
1 tspn orange extract (or orange zest, or lemon zest)
1 c (around 80g packet) shelled unsalted pistachios
1 c chopped dried figs (dried = around 6)
1 1/2 c flour
3/4 tspn baking powder

Preheat oven 180 celcius and line biscuit tray with baking paper.
Combine sugar and butter and mix until light and fluffy.
Add eggs, one at a time, and mix well between each addition.
Mix in the vanilla and orange extract.
Stir in the figs and pistachios.
Add flour and stir until just combined.
Roll dough into ball and place on lightly floured surface. Split ball into 3 segments, and roll each segment out, till its about 3-4cm thick and 20-30cm long.
Place segments on the baking tray, leaving room between each one.
Bake for 15 minutes until slightly golden and warm to touch.
Remove from oven and let them cool a little.
Cut segments into 1-2cm thick pieces (depending on how thick you want your biscotti...thinner will crisp up more, thicker is a bit chewier) and separate pieces on the tray. Make sure they are standing up, don't lie them down (like on the photo guys)
Bake for another 10 minutes.
Let them cool completely before serving-ideally with good coffee :)

If you dont have orange extract (weirdly enough, mum did) then you can use orange zest or lemon zest.

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