- 2 cups flour
- 1 1/2 tsp baking powder
- 3/4 cup sugar
- 1 stick unsalted butter (room temp)
- 1 tsp grated lemon zest
- 1/4 tsp salt
- 2 large eggs
- sliced almonds (3/4 C)
- figs (chopped- do this yourself) (2/3 C)- this time we used a full cup
Preheat the oven to 350 degrees F.
Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the figs and almonds
Form the dough into a 13-inch long, 3-inch wide log on baking sheet that is either lined with parchment paper, or sprayed/dusted with flour. Bake until light golden (40 minutes) and then let cool for 30 minutes. this time we wanted mini biscotti instead of long/large ones so we cut the batter and half and made two smaller logs- came out better this way!
Place the log on the cutting board. Using a sharp serrated knife (like one you would use for a french baguette), cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool.
note the two changes made to the recipe– added more figs and made the biscotti “mini” instead of large. both changes I liked better.
not complete without some homemade whipped cream and jersey fresh strawberries