Pistachio-Fig Biscotti

Name: Pistachio-Fig Biscotti
Ingredients: 0.5 teaspoon whole fennel seeds; 8 tablespoons (1 stick) unsalted butter; 0.75 cup sugar; 2 large eggs; 1 teaspoon pure vanilla extract; 1 teaspoon anise extract or Sambuca; 1 teaspoon freshly grated lemon zest; 2.25 cups all-purpose flour; 1.5 teaspoons baking powder; 0.25 teaspoon salt; 0.5 cup shelled pistachios; 4 ounces dried figs, (about 6 large), stems removed, cut into ¼-inch dice

2.8

(36)

2 Reviews

By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Yield:

3 dozen

These crunchy Italian cookies are delicious dipped in strong coffee or dessert wine.

Ingredients

½ teaspoon whole fennel seeds
8 tablespoons (1 stick) unsalted butter
¾ cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon anise extract or Sambuca
1 teaspoon freshly grated lemon zest
2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup shelled pistachios
4 ounces dried figs, (about 6 large), stems removed, cut into ¼-inch dice

Directions

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.