Anise Fig Biscotti
3 cups flour
1 1/2 tablespoons anise seed -- crushed
1 tablespoon baking powder
3/8 teaspoon salt
3 large eggs
1 1/8 cups sugar -- (1 cup + 2 Tbls)
1/2 cup butter -- melted
3/8 teaspoon vanilla
3 tablespoons grated lemon rind
1 1/8 cups figs -- chopped
1 egg white -- lightly beaten
1 tablespoon water
coarse crystalline sugar for decoration
(optional)
Combine flour, anise, baking powder and salt.
Whisk eggs, sugar, butter, vanilla and lemon rind. Add to flour mixture and stir until soft sticky dough forms. Add figs. Transfer to a lightly floured board and knead into a smooth ball. Divide in two or three equal pieces; roll each into a 12" or 8" log.
Place on a non-stick baking sheet; brush with egg white and sprinkle with coarse sugar if desired. Bake at 350° about 25 minutes. Remove from oven and let cool about 10 minutes. On cutting board, cut on diagonal into 3/4" slices. Stand up on baking sheet and bake 20 to 25 minutes until golden
3 cups flour
1 1/2 tablespoons anise seed -- crushed
1 tablespoon baking powder
3/8 teaspoon salt
3 large eggs
1 1/8 cups sugar -- (1 cup + 2 Tbls)
1/2 cup butter -- melted
3/8 teaspoon vanilla
3 tablespoons grated lemon rind
1 1/8 cups figs -- chopped
1 egg white -- lightly beaten
1 tablespoon water
coarse crystalline sugar for decoration
(optional)
Combine flour, anise, baking powder and salt.
Whisk eggs, sugar, butter, vanilla and lemon rind. Add to flour mixture and stir until soft sticky dough forms. Add figs. Transfer to a lightly floured board and knead into a smooth ball. Divide in two or three equal pieces; roll each into a 12" or 8" log.
Place on a non-stick baking sheet; brush with egg white and sprinkle with coarse sugar if desired. Bake at 350° about 25 minutes. Remove from oven and let cool about 10 minutes. On cutting board, cut on diagonal into 3/4" slices. Stand up on baking sheet and bake 20 to 25 minutes until golden