FIG AND PISTACHIO BISCOTTI

FIG AND PISTACHIO BISCOTTI image

Categories Cookies

Yield 40 ea

Number Of Ingredients 12

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1 t. of anise seeds
1/2 cup unsalted butter, room temp
3/4 cup sugar
2 large eggs
1 t. vanilla extract
1 t. of anise extract
1 t. grated orange zest
2 1/4 cups all-purpose flour
1 1/2 t. baking powder
1/4 t. salt
1/2 cup shelled pistachios
4 oz. dried figs, cut into 1/4 inch dice with stems removed. Note* It's alot easier to pulse your figs in a food processor, just make sure to leave them chunky like the size of a pea, and make sure you snip off the tips of your figs first, they tend to be really hard and inedible

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