Sunday, September 23, 2007

Sugar High Friday #35

Ivonne from Cream Puffs in Venice is the host of this edition of Sugar High Friday and the theme selected was Figs.

It's not really fig season here at the moment so this is a perfect opportunity to take advantage of dried figs. By the time this posts I will be in Italy so I thought I'd make something with an Italian spin to it.

I dare say we will have nibbled on some biscotti by now, so I'll be baking a batch of Fig Biscotti - the recipe comes from Jared Ingersoll's Sharing Plates.

Fig BiscottiĀ©

Fig Biscotti
[Makes over 40]

500 grams plain flour
½ teaspoon baking powder
165 grams softened butter
200 grams caster sugar
2 eggs
165 grams dried figs, chopped (I used these Organic White Turkish figs)
1 tablespoon honey
1 lemon, zested
1 orange, zested

Beat the butter and sugar until creamy and fluffy. Beat in the honey and then add the eggs, one at a time, mixing until well combined.

Sift the flour with the baking powder and add to the creamed mixture along with the figs, lemon and orange zests. It may look like it is too dry but keep stirring as it will amalgamate.

Once the mixture has come together, turn it out onto a board - divide into two and roll each half to form a flattened sausage shape about 20cm/8 inches long.

Place on a baking tray and brush with a little milk. Bake in a preheated 170°C/325°F oven for about 20 minutes or until the surface is golden.

Remove from the oven and allow to cool on a rack. Then cut using a serrated knife into 1cm/½ inch thick slices.

Put the slices back onto the baking tray and cook for 5 minutes before turning them over and cooking for another 5 minutes or until golden and dry.

Cool on wire racks.

fig biscotti

Enjoy with a good espresso, "corrected" with a little grappa if the mood strikes you.

Other fig recipes:
Fig Walnut and Date Bread
Muesli Bars
Black Genoa Figs with Buffalo Mozzarella

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  1. Yum yum yum....that looks good enough to eat off the screen. I LOVE biscotti!!

  2. Haalo,

    I'm honoured that you'd take the time to make these while busy getting ready for your trip (hope your enjoying yourself in Italy!).

    These biscotti look so good. It's amazing how versatile dried figs are.

    Thanks for taking part in SHF #35!

  3. Haalo, how did you know I love biscotti? I hope you're having a good time in Turin. Have fun.

  4. Thanks Nabeela - biscotti are the best!

    Thanks Ivonne - it's turning out quite well now. I didn't need much of an excuse to make these fig biscotti!

    Thanks Rose - Turin is a beautiful city, it's a shame a leave it but there are more things to experience in other parts!

  5. hey using figs in biscotti is a brilliant idea. Just a question though.Doesn't the fig make the biscotti a little soft on keeping ?

  6. Thanks Kate - since I used dried figs the biscotti stayed crunchy.

  7. These are amazing!!! I made them tonight and I added a half a teaspoon of vanilla and some pine nuts. Can't wait to wake up and have one with my morning coffee. Thanks!

  8. Thank you Hyacinthgirl - happy to hear that!


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