Anise and Mastic Flavored Fig Biscotti with Walnuts



Biscotti are perfect make-ahead cookies that last for quite a bit of time, which makes them wonderful gift-giving treats.

This adapted recipe is full of flavor and texture.  Sweet and chewy dried Smyrna figs are combined with toasted walnut pieces and flavored with anise seeds and ground mastic; giving them a Mediterranean flair.




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65g spelt flour
50g all-purpose flour
4g baking powder
1g coarse sea salt
2g anise seeds
a pinch of ground mastic
60g granulated white sugar
80g eggs, at room temperature
3g fine orange zest, optional
60g hand-chopped walnuts, lightly toasted, cooled
85g dried Smyrna figs or baby Persian figs, quartered
20g sesame seeds, lightly toasted, cooled

In a bowl sift and whisk together flours, baking powder, salt, anise, mastic and sugar.

Combine figs and walnuts in a small bowl. Mix in 1 tablespoon of the flour mixture.

In a mixer, beat eggs until pale and fluffy. Add zest if using. Fold in flour mixture in increments. Add figs and walnuts.

Shape dough into a flattened 4” wide log; cover all sides with sesame seeds. Bake in a preheated 325F oven 18-25 min. Cool 10 minutes.

Reduce oven temperature to 300F. Cut log into fourteen 1/2” slices at a diagonal and lay on the baking sheet standing up. Bake 10-15 minutes until slightly golden. Cool completely on racks.



* recipe adapted from Everyday Food magazine, March 2010; photos © christine bedrossian|


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