Fig and Pistachio Biscotti....A must have with Coffee

 

 Fig and Pistachio Biscotti

Ingredients:

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

**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

From Proud Italian Cook