Fig Biscotti Recipe – Perfectly Sweet and Buttery Treats
Servings: Makes 21 biscotti
Category: Desserts
Ingredients
| Ingredient | Quantity |
|---|---|
| Unsalted Butter | 100g |
| All-Purpose Flour | 200g |
| Eggs | 50g |
| Powdered Sugar | 50g |
| Fine Salt | 1 pinch |
| Baking Powder | 3g |
| Lemon Zest | ½ lemon |
| Fresh Figs | 380g |
| Brown Sugar | 30g |
| Digestive Biscuits (crumbled) | 50g |
| Lemon Zest | ½ lemon |
| Powdered Sugar (for garnish) | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 80 kcal |
| Carbohydrates | 12g |
| Proteins | 1.5g |
| Fats | 3g |
| Dietary Fiber | 0.5g |
| Sugars | 5g |
| Sodium | 10mg |
Instructions
Step 1: Prepare the Shortcrust Dough
- In the bowl of a stand mixer, combine softened butter (cut into cubes) with a pinch of salt.
- Attach the paddle attachment and blend until smooth. Gradually add the powdered sugar while the mixer is running.
- Mix for about 1 minute, allowing the sugar to fully incorporate.
- Sift the all-purpose flour and add it to the mixture along with the baking powder.
- Slowly incorporate the beaten egg into the dough. Mix just until the ingredients come together into a smooth and uniform dough.
- Transfer the dough to a piece of plastic wrap on your work surface. Use a spatula to shape it into a disc or square.
- Wrap it tightly, ensuring no parts are exposed, and refrigerate for at least 2 hours to firm up.
Step 2: Prepare the Fig Filling
- While the dough rests, peel the fresh figs and transfer them to a bowl. Use a fork to mash them thoroughly until you have about 260g of mashed figs.
- Mix in the brown sugar and the zest of half a lemon.
- Transfer this mixture to a skillet and cook over medium heat for approximately 10 minutes, stirring occasionally, until it thickens slightly.
- While the filling cools, crumble the digestive biscuits by hand into small pieces. After 10 minutes of cooking, add the biscuit crumbs to the fig mixture and stir to combine.
- Transfer the fig mixture to a bowl, cover with plastic wrap, and refrigerate to cool completely.
Step 3: Roll and Shape the Dough
- After the dough has rested, place it on a lightly floured work surface. Roll it out into a square, roughly 30×30 cm in size.
- Cut the square into three equal strips, each measuring 10×30 cm.
- Divide the fig filling into three portions. Spread one-third of the filling down the center of each strip, leaving a few centimeters of space along the edges.
- Fold the edges of the dough over the filling, meeting in the center and sealing gently. Repeat for all three strips.
Step 4: Chill and Slice the Biscotti
- Carefully transfer the filled dough logs to a tray lined with parchment paper. Place them in the freezer for 30 minutes to firm up.
- Once firm, remove them from the freezer and slice each log into small rectangles, approximately 4 cm long.
Step 5: Bake the Biscotti
- Preheat your oven to 180°C (350°F), using the static setting.
- Arrange the sliced biscotti on a baking tray lined with parchment paper, leaving adequate space between each piece.
- Bake in the center rack for 20 minutes or until the biscotti are golden brown.
Step 6: Cool and Serve
- Remove the biscotti from the oven and let them cool on the tray for a few minutes. Transfer them to a wire rack to cool completely.
- Before serving, dust the biscotti generously with powdered sugar for a beautiful finish.
These Fig Biscotti are a delightful combination of buttery pastry and naturally sweet fig filling, making them a perfect treat for any occasion. Pair with tea or coffee for an indulgent snack!
