So I’ll be honest, this was supposed to be a fig and pistachio biscotti. Buuuuut I had almonds on hand, and no pistachios. Whoops! I think it shows how versatile this recipe is- just switch and add in a dried fruit of your liking (I often use raisins, craisins, and currants) and a different nut (pecans, walnuts, almonds, pistachio) at the end of the recipe to change it up. Sometime I should really try to add a bit of cocoa powder too… Hmm… NextAlso- an important note. These are NOT super sweet. If you prefer to make these a bit more sweet, I’d add 1/4 cup honey instead of the stevia extract. I personally like these without too much sugar as they are bit healthier; they have just a hint of sweetness, especially when you hit a dried fig (yum!) and I love the texture.
Fig & Almond Biscotti
Makes about 2 dozen fairly large biscotti
Adapted from my Raisin & Walnut Biscotti
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2 eggs + 2 egg whites
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4 droppers stevia extract (alternatively 2 tablespoons or so of honey or maple syrup)* see note above on sweetness
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1 teaspoon vanilla extract
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2 cups whole wheat pastry flour (240 grams)
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1 1/2 cups almond meal (167 grams)
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1 1/2 teaspoons cinnamon
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1/4 cup cornstarch (30 grams)
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1/4 cup coconut sugar (35 grams)
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1/2 teaspoon baking powder
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1/4 teaspoon sea salt
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1/4 cup sliced almonds
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1/4 cup chopped dried figs
Preheat oven to 350 degrees. In a small bowl, combine the flour, almond meal, cinnamon, cornstarch, sugar, and baking powder with a whisk. Use your hands to break apart any clumps that may have formed from the almond flour.
In a separate larger bowl, use an electric mixer to beat eggs with stevia and vanilla until the egg whites and yolks are fully whisked together. Then slowly add in the dry ingredients (I did it in about three batches) while continuing to whisk at a low speed. It may look like you have a LOT of flour compared to the liquid, but trust me! It’ll work. When fully mixed, the dough may look dry and like small balls, but as soon as you begin to combine it with your hands, you’ll notice it isn’t that dry and the dough will clump together.
Add in almonds and figs with a spatula or your hands.
Place the dough on a well oiled/sprayed cookie sheet and begin to flatten out the dough into a uniform rectangle (often referred to as a “log), about 1/3” to 1/2” high. Put in the oven until it is slightly hard and golden, about 20 minutes.
Let the log cool entirely, and then cut into 1/2” x 6” slices using a very sharp knife. Place pieces–with the inside face down–onto the baking sheet. Preheat oven to 350 and once the oven is heated, put the biscotti back in the oven for about 20-25 minutes, until the biscotti are slightly golden.
Store in an airtight container for up to a week or two.