Catherine Fulvio’s Fig, Almond & Chocolate Biscotti with Whirlpool
Catherine's Fig, Chocolate and Almond Biscotti are great for dipping! Enjoy with hot chocolate, coffee or even a glass of dessert wine!
For perfect results bake with the Whirlpool 6th Sense Oven.
Preparation - 45 mins, Cooking - approx 30 mins & makes 30 pieces
300g plain flour
½ tsp baking powder
220g caster sugar
80g ground almonds
4 dried figs, chopped
50g chocolate drops
1 lemon, zest only
Preheat the Whirlpool 6th sense oven to 160C/fan 140C. Line a baking tray with parchment.
To prepare the biscotti, combine the plain flour, baking powder, caster sugar and ground almonds together.
Beat in the eggs. Pour in most of the egg and combine. The dough must be stiff. You may not need all the beaten egg.
Mix in the dried figs, chocolate chip and lemon zest by hand until just incorporated.
Place on a floured surface and knead gently. If moist add extra flour on the surface.
Divide the dough in two and place on the lined baking tray and form into two logs about 5cm in diameter. Leave enough space between them as they will spread.
Bake for 30 minutes until lightly browned and fairly firm to the touch. Remove from the oven, leave the logs on the tray for 10 minutes then carefully transfer them to a cutting board. Using a serrated knife, slice about 2cm thick but if you like yours thinner then 1cm works too, though it is a little more delicate to handle.
Arrange the slices flat on the baking trays lined with parchment and return to the oven for 25 to 30 minutes until dry and crisp turning them once.
Leave on the tray to cool completely before moving. Store in an airtight container.
* For more of Catherine's recipes with Whirlpool's 6th sense oven, see for example ;