Pistachio Fig Biscotti
Elevate your cookie game with these luxurious Pistachio Fig Biscotti, a decadent Italian-inspired treat perfect for pairing with coffee or tea. Each crisp, golden slice is studded with sweet, chewy dried figs and nutty pistachios, while a fragrant hint of orange zest adds a burst of citrusy brightness. The biscotti’s twice-baked texture ensures a delightful crunch, making them ideal for dunking or enjoying on their own. Crafted with simple pantry staples and prepared in under an hour, this recipe is a delightful fusion of elegance and ease. Whether served as an afternoon snack or a gourmet gift, these Pistachio Fig Biscotti are guaranteed to impress with their flavorful sophistication.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 1 cup Dried figs (chopped)
- 1 cup Pistachios (shelled and roughly chopped)
- 1 tablespoon Orange zest
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate bowl, beat the eggs and stir in the vanilla extract.
Gradually add the wet ingredients into the dry ingredients and mix until just combined.
Gently fold in the chopped dried figs, pistachios, and orange zest, ensuring they are evenly distributed in the dough.
Turn the dough out onto a lightly floured surface and divide it in half. Shape each half into a log approximately 12 inches long and 2 inches wide.
Place the logs onto the prepared baking sheet, ensuring they are spaced apart, and bake for 25–30 minutes or until firm and lightly golden.
Remove the logs from the oven and let them cool for 10 minutes. Reduce the oven temperature to 300°F (150°C).
Using a serrated knife, slice the logs diagonally into 3/4-inch-thick biscotti pieces.
Place the biscotti cut side down on the baking sheet and return them to the oven. Bake for an additional 10 minutes, then flip each piece to the other side and bake for another 10 minutes until crisp and golden.
Remove from the oven and allow the biscotti to cool completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
Calories |
2722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.3 g | 90% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1272 mg | 55% | |
| Total Carbohydrate | 473.6 g | 172% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 236.7 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 506 mg | 39% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 2754 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
