Italian

Dried fig and almond biscottini (biscuits)

Name: Dried fig and almond biscottini (biscuits) recipe
Yield: 18
Cuisine: /italian
Ingredients: 100g pure icing sugar, plus extra to dust (optional); 150g unsalted butter, softened; 200g self-raising flour, sifted; 50g almond meal; 20.00 ml potato starch; 1 tsp vanilla extract; Finely grated zest of 1 small lemon; 100g semi-dried figs, chopped into 1cm pieces; Natural almonds, to decorate

Rate now

Jump to recipe

by Silvia Colloca

Cook and author

Aug 05, 2022

Silvia shares her almond and dried fig biscottini. Fill your biscuit jar with these perfectly formed sweet bites.

100g pure icing sugar, plus extra to dust (optional)
150g unsalted butter, softened
200g self-raising flour, sifted
50g almond meal
1 tbs potato starch
1 tsp vanilla extract
Finely grated zest of 1 small lemon
100g semi-dried figs, chopped into 1cm pieces
Natural almonds, to decorate

Method

1.

Place icing sugar and butter in the bowl of a stand mixer fitted with the paddle attachment and beat for 4-5 minutes until light and fluffy.
2.

Add flour, almond meal, potato starch, vanilla and zest and mix well to combine. Add the chopped fig and stir to combine.
3.

Shape biscuit dough into a 20cm log and wrap tightly in plastic wrap, twisting the ends to secure. Chill for 20 minutes.
4.

Preheat oven to 180°C. Lightly grease a baking tray and line with baking paper.
5.

Cut dough into 1cm-thick rounds and place onto the prepared tray, spaced apart to allow room for spreading. Place 1 almond in the centre of each cookie. Bake for 12-15 minutes or until pale golden, Cool on a wire rack. Serve plain or dusted with icing sugar, if using.