Best Pistachio Fig Biscotti Recipes

PISTACHIO-FIG BISCOTTI

Steps:

• Heat oven to 350 degrees. In a small pan over medium-low heat, toast fennel seeds, swirling the pan; set aside. 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. Add eggs, extracts, and zest, and beat on medium speed until creamy and light, 2 to 3 minutes.
• In a medium bowl, combine remaining ingredients. Add to butter mixture. Mix on low speed until just incorporated. Remove dough to a clean surface; divide into quarters. Form into 9-by-1-inch logs, place on an ungreased baking sheet 2 inches apart, and bake until lightly browned, 25 to 30 minutes.
• Remove from oven, and cool slightly. Reduce oven temperature to 275 degrees. Using a serrated knife, cut logs on the diagonal into 1/2-inch thick slices. Arrange biscotti on their sides on a baking sheet. Return to oven, and bake until golden, about 30 minutes. Turn biscotti over, and bake for 30 minutes more.

PISTACHIO FIG BISCOTTI

Steps:

• Heat oven to 350 degrees.
• In a small pan over medium-low heat, toast fennel seeds, swirling the pan; set aside.
• 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.
• Add eggs, extracts, and zest, and beat on medium speed until creamy and light, 2 to 3 minutes.
• In a medium bowl, combine remaining ingredients.
• Add to butter mixture.
• Mix on low speed until just incorporated.
• Remove dough to a clean surface; divide into quarters.
• Form into 9x1 inch logs, place on ungreased baking sheet 2 inches apart, and bake until lightly browned, 25 to 30 minutes.
• Remove from oven, and cool slightly.
• Reduce oven temperature to 275 degrees.
• Using a serrated knife, cut logs on the diagonal into 1/2" thick slices.
• Arrange biscotti on their sides on a baking sheet.
• Return to oven, and bake until golden, about 30 minutes.
• Turn biscotti over, and bake for 30 minutes more.

FIG AND PISTACHIO BISCOTTI

Steps:

• **Heat oven to 350 degrees. **With your mixer, beat butter and sugar on medium-high until smooth, about 2 minutes. **Add eggs, extracts, and zest, and beat until creamy and light. **Combine dry ingredients together, then add to the butter mixture, add the figs and the nuts last. **Mix everything on low speed until incorporated then remove dough and divide in half. **Form two 9×2 inch logs, place on parchment lined baking sheet apart from each other, and bake until lightly browned (25 to 30 minutes). **Remove from oven, and let them cool down, you can't cut them when they're hot they'll crumble. Using a serrated knife, take your time and slowly cut logs into 1/2″ thick slices. **Arrange biscotti on their sides on the baking sheet. Return to oven, and bake until golden, about 10-15 minutes. Turn biscotti over on the other side and bake for another 10-15 minutes more, or until desired crispiness. Cool on racks. Makes around 40

PISTACHIO FIG BISCOTTI

Steps:

• heat oven to 350o.
• toast fennel seeds
• mix butter ans sugar until smooth, add eggs, extracts and zest. combine remaining ingredients and mix.
• divide dough into quarters, form into 9x1 inch logs, place on baking sheet an bake until lightly brownede, 25-30 minutes.
• remove from oven and reduce oven to 275o.
• cut logs into 1/2" slices and arrange on sides on baking sheet. bake about 30 minutes, turn over and bake for another 30 minutes.