Based off of as traditional Christmas treat from Puglia, these Rye, Fig, and Almond Biscotti take those figs as inspiration to create a perfect after-dinner-coffee dessert. The flavor of fig and almond are prominent in these cocoa-based biscotti.
Yields about 28-30 biscotti
Preheat the oven to 350°F and line a large baking sheet, or two small baking sheets, with parchment paper. Set aside.
Cut the dried figs into small pieces about 1 cm in size. Place in a small bowl and soak in 1 Tbsp bourbon. Set aside for about 10 minutes.
In a large bowl, whisk together the rye flour, all-purpose flour, cocoa powder, lemon zest, and baking powder. Set aside.
In the bowl of a stand mixer, or with a hand mixer, beat together the oil and sugar until light and fluffy (about 3 minutes). Add the eggs, one at a time, mixing to combine between each addition. Add the vanilla extract and anise extract. Mix to combine.
Add the dry ingredients half at a time, mixing until the dough just begins to come together. Use a spatula to scrape down the sides and the beater before adding the second half of the dry ingredients.
Fold in the figs and the toasted, chopped almonds. Be careful not to over mix.
Split the dough in half and lightly dust your hands with flour. Using a spatula, dump 1/2 the dough onto the prepared baking sheet (if using one large sheet, keep it off to the side a bit–we’re going to put both logs on one sheet, and keeping it off to the side will prevent them from spreading into one another; if using two smaller baking sheets, you can keep it in the center). Using your floured hands, shape the dough alone the long-side of the baking sheet into a flattened log about 11-12 inches long and 4-5 inches wide. Repeat with the second half.
Bake 30-40 minutes, until the edges and the top of the logs are firm. Remove from the oven and allow to cool for 10 minutes. Reduce the oven to 300°F.
After 10 minutes, transfer your two logs to a cutting board and reline the baking sheet(s) with a new piece of parchment paper. Using a serrated knife, cut diagonally into slices about 1/2″ thick. Line these slices up on the baking sheet with one of the cut sides down.
Bake for an additional 15-20 minutes. They will still feel soft once removed from the oven, but as they cool, the biscotti will continue to harden and dry out.
Once cooled, melt the milk chocolate chips according to the directions on the package (30 seconds on high, stir, heat for an additional 15 seconds, stirring again, until fully melted). Using a piping bag or a plastic bag with the tip cut off, drizzle the chocolate over one cut side of the biscotti.
Recipe Notes
You can also use a whisk, or carefully use a spoon, to drizzle the chocolate over the biscotti.