Fig And Nut Biscotti
These are great for dunking, or serving as a crunchy element with a soft dessert
Makes enough for: 1 batch biscotti
Ingredients
- 140 g wholemeal flour
- 100 g flour, sifted
- 110 g coconut sugar
- 10 mls baking powder
- 2.5 mls fine salt
- 3 eggs
- 100 g dried figs, roughly chopped
- 85 g blanched hazelnuts, lightly toasted
- 50 g pistachios, lightly toasted
Method
- Preheat the oven to 160° Celsius
- Place the flour, sugar, baking powder and salt into a large mixing bowl
- Whisk to combine
- Place the eggs into a stand mixing bowl and whisk until they reach ribbon stage
- Fold the eggs into the dry ingredients then add the figs and nuts
- Gently mix these in and then pour the dough into a lined loaf tin
- Bake for 50 minutes then remove from the oven
- Leave to cool in the tin for 10 minutes and reduce the oven temperature to 140° Celsius
- Cut the dough into 1cm thick slices and arrange on a lined baking tray
- Bake for 1 hour, turning the slices over half way
- Remove the oven and transfer to a wire rack to cool
- Store in an airtight container to retain the crispness