Dip the biscotti in either dark or white chocolate to make these cookies extra delicious.
- Prep time 30 minutes
- Total time 2 hours & 30 minutes
- 1/2 cup unsalted butter , softened
- 1 cup granulated sugar
- 2 eggs
- 1 1/2 teaspoon grated orange zest
- 1 teaspoon vanilla
- 2 1/2 cups alI-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup coarsely chopped almonds
- 1 cup dried cranberries
- 10 dried figs , thinly sliced
- 140 g dark or white chocolate (about 5 oz), melted
Biscotti: In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in orange zest and vanilla. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture in 2 additions just until combined. Stir in almonds, cranberries and figs.
Divide dough in half. On lightly floured work surface, shape each half into 12-inch long log. Arrange, 2 inches apart, on parchment paper–lined rimless baking sheet; press to flatten slightly. Whisk egg white with 1 tsp water; brush generously over tops of logs. Bake in 325°F oven until light golden and firm to the touch, about 35 minutes. Let cool on pan for 10 minutes.
Transfer logs to cutting board. Using sharp chef’s knife, cut diagonally into 1/2-inch thick slices. Stand slices upright, about ½ inch apart, on baking sheet. Bake in 300°F oven until almost dry, about 35 minutes. Transfer directly to racks to cool completely.
Coating: Dip 1 end of each biscotti into chocolate, letting excess drip off. Place on waxed paper–lined rimmed baking sheet. Refrigerate until chocolate is set, about 20 minutes. (Make-ahead: Layer between waxed paper in airtight container; store for up to 5 days or freeze for up to 2 weeks.)
Makes about 30 cookies.
Nutritional facts Per cookie: about
- Fibre 2 g
- Sodium 69 mg
- Sugars 12 g
- Protein 2 g
- Calories 159
- Total fat 7 g
- Potassium 94 mg
- Cholesterol 22 mg
- Saturated fat 4 g
- Total carbohydrate 21 g
- Iron 10
- Folate 8
- Calcium 2
- Vitamin A 3