These biscotti pair the natural sweetness of black mission figs with the gentle warmth of black pepper in a crisp dunkable cookie.
- 2 ½ cups all-purpose flour
- 3/4 cup sugar
- 2 tsp fresh ground black pepper
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 tbsp fennel seed
- 1 cup coarsely chopped dried figs
- 3 eggs
- 1 tablespoon orange zest
- 1 tsp vanilla extract
- 2 tbsp heavy cream
- Preheat oven to 350F, and line a large baking sheet with parchment paper.
- In a large bowl, combine flour, sugar, pepper, baking soda and salt. Stir until evenly combined.
- Using a mortar and pestle, crush the fennel seeds. Add to the dry ingredients along with the chopped figs, and stir until combined.
- In a small bowl, beat eggs, orange zest and vanilla extract until frothy. Pour into the dry ingredients and combine until you have a loose, crumbly dough. Turn out onto a clean surface and, using your hands, knead lightly until you have a soft, cohesive dough.
- Working on a floured surface, shape the dough into 2 logs, each about 14 inches long. Place the logs on the prepared baking sheet and press down until 1/2 inch high. Brush the tops with heavy cream.
- Bake the biscotti in preheated oven for 25-30 minutes, or until just barely browned. Remove from oven and let stand for 5-10 minutes or until cool enough to handle. Reduce oven temperature to 325F.
- Using a serrated knife, cut the cooled logs into 1/2″ thick slices on the diagonal (you should have around 36 slices). Arrange the slices on the baking sheet, cut side up, and return to the oven to bake for 15 minutes or until crisp and lightly golden brown.
- Set the biscotti on a wire rack to cool completely, then pack in an airtight container. If stored in a cool dry spot, these cookies can keep for several weeks, though they’ll probaby get gobbled up much faster than that