BLACK PEPPER AND FIG BISCOTTI
My mother makes these at christmas time and they are, in a word FANTASTIC, sweet with just the tiniest bite from the pepper.
Provided by Prin-lila
Categories Dessert
Time 1h35m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 75.9, Fat 1.3, SaturatedFat 0.6, Cholesterol 19.5, Sodium 106.2, Carbohydrate 14.2, Fiber 0.9, Sugar 5.1, Protein 2.1
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