Olive Oil Biscotti With Dried Figs And Almonds

1. 1

   Preheat oven to 175 u00b0C.

2. 2

   Mix the flours and the baking powder in a bowl.

3. 3

   In another bowl, with an electric mixer beat eggs, olive oil, sugar, lemon zest, and a pinch of salt for 3 to 4 minutes at high speed until the mixture is pale.

4. 4

   Add flour mixture. The dough should get sticky.

5. 5

   Add almonds and figs, mix.

6. 6

   On a baking sheet lined with parchment paper, spread the dough to 30-35 centimeters long by 10-12 centimeters wide.

7. 7

   Bake for 20 to 25 minutes until golden brown on top, and a little more cooked at the corners.

8. 8

   Remove from oven; let cool for 15 minutes.

9. 9

   Gently move dough to a cutting board.

10. 10

    Lower the oven temperature to 150 C.

11. 11

    Cut into 2 centimeter thick slices.

12. 12

    Arrange cakes on a baking sheet covered with parchment paper, and bake for 15 to 20 minutes, until dough gets harder and a little more crispy.

13. 13

    Let cool on a rack.

14. 14

    Store for up to 2 weeks in an airtight container.

15. 15

    Serve with chocolate mousse, a fruit salad, or a scoop of ice cream.

* Per serving · 4 servings · Values may vary.

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