Fig & Almond Biscotti
These little Italian biscuits definitely taste much better home-made. Crunchy and crumbly and with little pockets of chewy sweetness. Whatever texture you are looking for you will find in these delicious little biscuits. Oh, and so much flavour from the warm spices, juicy dried baby figs and roasted almonds.
Free from refined sugar, this biscotti is sweetened with only the baby figs, rapadura sugar and of course a little love from the baker. I have also ditched the butter so my vegan and dairy-free friends can have this biscotti too! Easily adapted for those who are gluten intolerant, by using gluten free flour. Just make sure the baking powder you use is gluten-free also, I love Bob’s Red Mill.
These biscuits are sure to satisfy any sweet craving, and are perfect to dip into a cup of tea or coffee. They are also a great gift, whip up a batch to warm someone’s day!
SERVES: Approximately 24
PREP: 25 MINS
COOK TIME: 45 MINS
INGREDIENTS LIST:
2 cups OWN spelt flour
1 tsp. Bob’s Red Mill baking powder
½ cup OWN rapadura sugar
¼ tsp. salt
1 tsp. Simply Organic ground cinnamon
¼ tsp. Simply Organic ground nutmeg
¼ tsp. Simply Organic ground cloves
3 large organic eggs
1 Tbsp. organic orange zest
1 tsp. Very Vanilla vanilla extract or ½ tsp. Very Vanilla vanilla paste
¾ cup OWN almonds, lightly roasted and roughly chopped
¾ cup OWN baby figs, roughly chopped
Vegetarian
Vegan
Refined Sugar-Free
Dairy-Free
DIRECTIONS:
Preheat oven to 160C and line a baking tray with baking paper.
In a large bowl whisk together flour, baking powder, sugar, salt, cinnamon, nutmeg and cloves.
Using a stand mixer or hand mixer, whisk eggs until they are thick and pale yellow, then whisk in orange zest and vanilla extract or paste.
Fold the egg mixture into the flour mixture until well combined. Then, mix through the figs and almonds.
Turn the dough out onto a well-floured surface. Shape into 2 logs, 4cm high, 20-25cm long and place on baking sheet.
Bake for about 25-30 minutes, until the dough is firm but gives a little when pressed. Remove from oven and reduce temperature to 150C.
Cut each log into 1 centimetre slices and place cut side up on tray. Bake for another 12-14 minutes, flipping biscotti halfway. Transfer to a wire rack to cool completely.
