Fig and Caraway Seed Biscotti
Photography by Vanessa Wu.
There's nothing better than a nice crunch to indulge in with your coffee. This fig and caraway seed biscotti is not one to miss!
INGREDIENTS
2 cups plain flour
pinch of salt
1 teaspoon baking powder
¾ cup caster sugar
2 teaspoons whole caraway seeds
½ cup whole, skin on almonds, roasted and roughly chopped
½ cup thinly sliced dried figs
3 eggs, lightly beaten
METHOD
Preheat the oven to 180˚C.
Put the flour, salt, baking powder, sugar, caraway seeds, almonds and figs in a large bowl and toss to coat the figs in the flour.
Add the eggs and combine well. The dough will be a little sticky. Turn onto a lightly floured bench and divide into two pieces. Form into flat loaves about 8 cm wide and 25 cm long. Carefully transfer to a lined baking tray. Bake for 20-25 minutes or until pale golden with a light crust on top. Leave on the tray for 5 minutes. Transfer to a chopping board and slice on the diagonal into 1 cm thick pieces. Place back on the baking tray and cook for 5 minutes each side or until golden. Cool. The biscotti will keep for two weeks in an airtight container. Makes about 30.
Serve with Roasted Plums and Rhubarb.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.