Fig and Caraway Seed Biscotti
Photography Vanessa Wu.
There's nothing better than a nice crunch to indulge in with your coffee. This fig and caraway seed biscotti is not one to miss!
INGREDIENTS
2 cups plain flour
pinch of salt
1 teaspoon baking powder
¾ cup caster sugar
2 teaspoons whole caraway seeds
½ cup whole, skin on almonds, roasted and roughly chopped
½ cup thinly sliced dried figs
3 eggs, lightly beaten
METHOD
Preheat the oven to 180˚C.
Put the flour, salt, baking powder, sugar, caraway seeds, almonds and figs in a large bowl and toss to coat the figs in the flour.
Add the eggs and combine well. The dough will be a little sticky. Turn onto a lightly floured bench and divide into two pieces. Form into flat loaves about 8 cm wide and 25 cm long. Carefully transfer to a lined baking tray. Bake for 20-25 minutes or until pale golden with a light crust on top. Leave on the tray for 5 minutes. Transfer to a chopping board and slice on the diagonal into 1 cm thick pieces. Place back on the baking tray and cook for 5 minutes each side or until golden. Cool. The biscotti will keep for two weeks in an airtight container. Makes about 30.
Serve with Roasted Plums and Rhubarb.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.