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

Source: Martha Stewart Living, December/January 1994
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  • m_mingo
    8 DEC, 2017
    This is an absolute excellent recipe. I have been making this for years. Love the figs and nut mixture. I use pecans. I also switch out the figs for dried cherries and orange zest. This is a great recipe for all types of dried or candied fruit and nuts, or you may omit the nuts all together.
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  • GreekLoverBoy
    30 MAR, 2009
    this is a delicious recipe. it combines both figs and pistachios (you can sample fig-only biscotti at starbucks). 2 things worth noting: (a) step 2 requires you to shape the dough into four 9X1" logs. this will produce miniature biscotti. if you prefer a bigger biscotti size, you may wanna divide the dough into 2 logs instead, or even shape it into 1 single log. (b) surprisingly, this recipe requires you to bake the cookies 3 times, for about 30 min. each because figs cook very slowly.
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