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Fig & Orange Biscotti

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Fig & Orange Biscotti
6 fresh figs
1/4 cup sugar
8 clementines – juiced
2 cups all purpose flour
1 1/4 tsp baking powder
1/4 tsp kosher salt
1 stick butter, softened
1/4 cup sugar
2 eggs
1 tsp vanilla
In a small saucepan, heat up the chopped figs and clementine juice. Add in 1/4 cup sugar. Mix dry ingredients together and set aside. Beat together butter and sugar until fluffy. Add in eggs one at a time and beat until well blended. Add in flour mixture and mix until blended. Add in strawberry jam and vanilla and mix.  Split dough in half, wrap in platic wrap and refrigerate until firm for about 20 – 30 minutes.
Preheat oven to 350°F. Line baking sheet with parchment paper or silpat. Roll out dough to 12 – 14 inch log. I use the plastic wrap they are wrapped in to help roll it out so I don’t touch the dough. Transfer the log to the baking sheet and space them about 3 – 4 inches apart. Bake until light and golden and dry to the touch. About 30 minutes.
Remove from the oven. Reduce oven temperature to 300°F. Allow the logs to cool for about 15 minutes. Then transfer to a cutting board and cut using a serrated knife, slice the logs on a diagonal into about half inch slices. Return the slices to the baking sheet standing upright, and bake them until they are dry and golden – another 20 to 30 minutes

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