Sugar and Spice: Fig and Black Pepper Biscotti

Crumb

Ready in: 50 minutes
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 36
Vegetarian

Ingredients

  • 1 tsp baking soda
    Baking
  • 1 cup coarsely chopped dried figs
    Dried Fruits;Produce
  • 3 eggs
    Milk, Eggs, Other Dairy
  • 1 tbsp fennel seed
    Spices and Seasonings
  • 2 ½ cups all-purpose flour
    Baking
  • 2 tsp fresh ground black pepper
    Spices and Seasonings
  • 2 tbsp heavy cream
    Milk, Eggs, Other Dairy
  • ½ tsp kosher salt
    Spices and Seasonings
  • 1 tablespoon orange zest
    Produce
  • ¾ cup sugar
    Baking
  • 1 tsp vanilla extract
    Baking

Steps

  • Preheat oven to 350F, and line a large baking sheet with parchment paper.In a large bowl, combine flour, sugar, pepper, baking soda and salt. Stir until evenly combined.Using a mortar and pestle, crush the fennel seeds.
  • Add to the dry ingredients along with the chopped figs, and stir until combined.In a small bowl, beat eggs, orange zest and vanilla extract until frothy.
  • Pour into the dry ingredients and combine until you have a loose, crumbly dough. Turn out onto a clean surface and, using your hands, knead lightly until you have a soft, cohesive dough.Working on a floured surface, shape the dough into 2 logs, each about 14 inches long.
  • Place the logs on the prepared baking sheet and press down until inch high.
  • Bake the biscotti in preheated oven for 25-30 minutes, or until just barely browned.
  • Remove from oven and let stand for 5-10 minutes or until cool enough to handle. Reduce oven temperature to 325F.Using a serrated knife, cut the cooled logs into " thick slices on the diagonal (you should have around 36 slices). Arrange the slices on the baking sheet, cut side up, and return to the oven to bake for 15 minutes or until crisp and lightly golden brown.Set the biscotti on a wire rack to cool completely, then pack in an airtight container. If stored in a cool dry spot, these cookies can keep for several weeks, though they'll probaby get gobbled up much faster than that

Nutrition

  • Calories: 67.48  cal  (3.37%)
  • Fat: 0.81  g  (1.24%)
  • Saturated Fat: 0.33  g  (2.05%)
  • Carbohydrates: 13.69  g  (4.56%)
  • Sugar: 6.2  g  (6.88%)
  • Cholesterol: 14.78  mg  (4.93%)
  • Sodium: 73.59  mg  (3.2%)
  • Protein: 1.55  g  (3.1%)
  • Selenium: 4.13  µg  (5.9%)
  • Manganese: 0.11  mg  (5.33%)
  • Vitamin B1: 0.07  mg  (4.95%)
  • Folate: 18.08  µg  (4.52%)
  • Vitamin B2: 0.07  mg  (3.87%)
  • Iron: 0.6  mg  (3.31%)
  • Fiber: 0.75  g  (3.0%)
  • Vitamin B3: 0.55  mg  (2.77%)
  • Phosphorus: 20.93  mg  (2.09%)
  • Copper: 0.03  mg  (1.54%)
  • Magnesium: 6.08  mg  (1.52%)
  • Potassium: 47.94  mg  (1.37%)
  • Calcium: 13.36  mg  (1.34%)
  • Vitamin B5: 0.12  mg  (1.17%)

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