Double-Chocolate Fig Biscotti
Sweet, chewy Calimyrna figs, bittersweet chocolate, and pecans adorn this crisp little biscotti. Got cappuccino?
Double-Chocolate Fig Biscotti
I woke up one morning this past weekend to discover that the weather was just…bad. Dreary, cold, rainy, it was one of those “Stay in bed all day” days. Luckily, I had made these Double-Chocolate Fig Biscotti the day prior so, provisions were covered! A nice frothy cup of Mexican hot chocolate, a comfy bed, and a good movie later…..the yuck outside wasn’t such a concern anymore.
I have to admit, I am not really a fan of chocolate and fruit. Most fruit, anyway. I think it is perhaps the tartness or acidity of most fruit that does not marry well with chocolate for me. I have a few exceptions to this rule……bananas, coconut, dried plums (PRUNES), and figs. All of them are sweet but lack the acidity of most other fruit, and are damn sexy when paired up with a nice bittersweet chocolate.
Calimyrnas are the lighter golden figs, not the dark brown figs most often seen in grocery stores. You can always find both varieties but there is always a wider selection of the latter. I bought mine at Costco. Yeah, Costco. And…they’re organic aaaaaand I bought them for less than $10. That place has some gems. These particular guys are soft, tender, and all-around delicious! I diced them and paired them with bittersweet chocolate chips, cocoa powder, and pecans.
I almost always use Valrhona cocoa powder when I bake. It has this beautiful deep, dark mahogany color that yields almost jet-black baked goods. If you have ever wondered why cakes, cupcakes, etc. in books and magazines are always so dark, rich, and chocolatey looking….Valhrona cocoa powder is why. Just a little food stylist tip!
When baking for the second time, bake just until the centers are almost completely crisp. The residual het will harden them up the rest of the way. Otherwise they are CRUNCHY!!!!!
Make a big batch of these rich, crunchy cookies and have them on hand for your next inclement weather emergency! Enjoy! -HM
1 cup all-purpose flour
3/4 cup cocoa powder
3/4 cup dark-brown sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt (preferably Diamond Crystal)
3/4 teaspoon anise seed, ground or finely chopped
3 large eggs
1 tablespoon finely grated orange zest
1 1/2 teaspoons vanilla
3/4 cup diced dried Calimyrna figs
3/4 cup chopped pecans
3/4 cup bittersweet or semi-sweet chocolate chips
Heat oven to 325°. Line a rimmed baking sheet with parchment and lightly grease or, use a SilPat. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, salt, and anise.
In a separate bowl, using an electric mixer, beat eggs until light, frothy, and will hold a ribbon, about 5 minutes. Beat in orange zest and vanilla. Fold egg mixture into dry mixture until completely incorporated. Fold in figs, pecans, and chocolate chips. With lightly greased hands, form the dough into a 2-inch wide log. Bake until set but soft, 25 to 30 minutes. Let cool 10 minutes.
Slice crosswise into 3/8-inch thick slices and return, cut side down, in a single layer on baking sheet. Bake, flipping halfway through, until almost crisp, 12 to 14 minutes total. Let cool completely. Store in an airtight container for up to one week.