It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Soft & Chewy Fig Biscotti
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- #815
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 1/2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon ground cloves
1 cup sugar
1 cup brown sugar
1/4 cup olive oil
2 egg whites
1 egg
1 tablespoon water
2 teaspoons grated lemon peel
1 cup dried figs, finely diced
1/2 cup toasted sliced almonds
directions
Heat oven to 375 degrees F. Lightly coat baking sheets with nonstick cooking spray.
Combine flour, baking powder and spices. Beat sugars, oil, egg whites, egg, water and lemon peel together on high speed. Reduce speed to medium and beat 1 minute till blended. Gradually add flour mixture on low speed and beat till well combined. Stir in figs and almonds.
Turn mixture out onto lightly floured surface. Divide into 3 equal parts and shape each into a log. Transfer to prepared sheets. Flatten logs into 3 1/2 x 9 x 1/2 inch rectangles.
Bake for 22-23 minutes till evenly and lightly browned. Cool on sheets 10 minutes till just cool enough to handle.
Carefully transfer rectangles to cutting board. With very sharp or serrated knife, cut each rectangle diagonally into 3/4 inch thick slices. Transfer to racks to cool completely.
added by
nsevy
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
March 29, 2006
This is one of the best biscotti recipes out there! Nice and chewy on the inside yet crisp on the outside. I baked some for my boss and she said that she hated biscotti until she tasted these. I like to also substitute other dried fruits for the figs, leave out the spices or add some chopped chocolate with vanilla extract and it works out great. It is wonderful as is, though, but I cut back on the sugars a bit because I like a less sweet biscotti.