Special equipment
baking sheet, stand mixer,
Ingredients
serves makes about 30 biscotti, active time 15 minutes, total time 1 hour
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons butter, at room temperature
- 1 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla
- 1/2 cup diced dried figs
Procedures
-
Adjust oven rack to middle position and preheat oven to 350°F. Line two
baking sheets with parchment paper.
-
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt;
set aside.
-
In the bowl of a stand mixer fitted with a paddle attachment, beat together
butter and sugar until creamy, about 3 minutes. Add eggs and vanilla and beat to
combine. Add dry ingredients and beat until dough comes together (it will be
dry) then mix in figs.
-
Divide dough into two equal pieces. Form each piece into a 12- by 2- inch log
and place on baking sheets. Bake until cooked through but still soft, about 30
minutes.
-
When cool enough to handle, use a serrated knife to cut biscotti into
3/4-inch thick pieces. Place back on baking sheet and bake until dry and
toasted, about another 10 minutes. Transfer to a wire rack to finish
cooling.
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