Recently, I was trying to think of a dessert to go with grilled pizza on the 4th, something a little Italian but not made with any heavy cream, which seems too cloying in the heat. I made half of these cookie-like, and the other half hard like traditional twice-baked biscottti for later with espresso.
Calimyrna and Black Mission Fig Biscotti
1/2 cup almonds
1/2 cup dried black mission figs
1/2 cup dried golden calimyrna figs
2 duck eggs
1/3 cup cane sugar
1/3 cup dark brown muscovado sugar
1 tsp. vanilla paste
1 tsp. baking powder
1/4 tsp. salt
1/3 cup AP flour
1/2 cup whole wheat pastry flour
Preheat oven to 350 degrees. Next, finely chop the almonds and roughly chop the figs. Set both aside. Whisk the eggs and sugars together for 3-5 minutes until creamy. Add vanilla.
In a different bowl, whisk the dry ingredients: baking powder, salt, and AP and whole wheat flours. Combine wet and dry ingredients so that they come together, but don't over-mix. Add in the almonds and figs. (Mixture will be very dry; you can add a tablespoon of water if needed.)
Place dough on a floured surface, and with flour-dusted hands, shape it into a loaf about five inches wide and one inch tall. Bake for 15 minutes. Let it cool a bit and then use a knife coated in flour to cut the biscotti into slices about an inch wide. Place pieces back onto the cookie sheet. Cook for another 15 minutes until golden brown for a harder biscotti. When they cool, sprinkle them with powdered sugar on one side.