A delicious biscotti recipe with classic Italian flavours, perfect for a weekend baking project after your next market visit!
Preparation time: 10-15 minutes
Cooking time: 30 minutes
Cooling time: 10 minutes
Eating time: …be quick is all we can say!
This recipe features producers at Coburg and Collingwood Children’s Farm Farmers’ Markets;
You can find walnuts, citrus and free range eggs at Melbourne Farmers Markets throughout September.
1 and ¾ cups flour
3/4 cup dark-brown sugar
2 teaspoons baking powder
3/4 teaspoon salt flakes
1 cup coarsely chopped dried figs
Canola cooking spray
Preheat oven to 160 degrees celsius. In a large bowl, whisk together the flour, brown sugar, baking powder, and salt. In a medium bowl, whisk eggs until they’re pale yellow (takes about 5 minutes). Whisk in the zest.
Fold egg mixture into flour mixture until combined. Fold in figs and walnuts. Lightly spray a parchment-lined baking sheet with cooking spray. Divide dough in half on parchment.
This bit tends to get a bit stick, but don’t be alarmed – spray your hands with cooking spray then form each piece of dough into a 2 1/2-inch-wide log. Use more spray if needed.
Bake until the dough is firm but gives slightly when pressed, about 25 minutes. Transfer sheet to a wire rack and let logs cool 10 minutes.
Cut each log on the diagonal into 1/2-inch-thick slices; place slices, cut side up, on sheet. Bake 7 minutes, flip biscotti, and bake 7 minutes more. Transfer to a wire rack to cool completely.
Recipe by MFM contributor Vanessa Fletcher