Fig and Fennel Biscotti
Fig and Fennel Biscotti are an elegant dessert, perfect with a cup of tea or coffee.
Servings 24 servings
Calories 146kcal
Ingredients
- 2 ½ cups all purpose flour
- 2 teaspoons fennel seeds
- 1 teaspoon cinnamon ground
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup sugar
- ¼ cup olive oil
- ½ orange zested
- 2 large eggs room temperature
- 1 cup hazelnuts lightly toasted
- ½ cup dried figs roughly chopped
Instructions
- Preheat oven to 350.
- Line a baking sheet with parchment paper.
- In a medium bowl whisk together the flour, fennel seeds, cinnamon, baking powder and salt.
- In a large bowl, mix together the sugar, olive oil and orange zest. Add eggs one at a time, stirring after each addition.
- Add flour mixture to wet ingredients. Stir. Dough may be very dry. Fold in hazelnuts and figs. If dough is too crumbly add a drop or two of olive oil.
- Place dough on baking sheet and pat into a 12x5 rectangle. Bake for 30-35 minutes.
- Remove from the oven and reduce the temperature to 300. Place on a cooling rack and let cool for 15 minutes.
- Using a serrated knife cut the biscotti in ½ inch slices. Arrange on baking sheet, cut side down. Bake again until dry and golden, about 20 to 25 minutes.
- Remove from baking sheet and place on cooling rack. Let cool completely.
Nutrition
Calories: 146kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Cholesterol: 13mg | Sodium: 30mg | Potassium: 98mg | Fiber: 1g | Sugar: 10g | Vitamin A: 25IU | Vitamin C: 1.8mg | Calcium: 26mg | Iron: 1mg