Peppered Fig And Almond Biscotti

1. 1

   Preheat the oven to 350u00b0F. Line a baking sheet with parchment paper.

2. 2

   Beat egg whites in a clean, dry bowl with an electric mixer on medium speed until soft peaks form. Gradually add sugar, beating well after each addition, until sugar dissolves. Fold in flour, pepper, almonds and figs. Transfer dough to prepared pan. Using damp hands, shape mixture into a 10 x 3 inch log.

3. 3

   Bake for 30 mins or until firm to touch. Cool on baking sheet 5 mins. Remove to wire racks; cool completely.

4. 4

   Reduce oven temperature to 300u00b0F. Using a serrated knife, cut log into 1/4 inch thick slices. Transfer to 2 baking sheets lined with parchment paper.

5. 5

   Bake, turning halfway during cooking, for 25 mins until light golden, dry and crisp. Cool on baking sheets 5 mins. Remove to wire racks; cool completely.

* Per serving · 4 servings · Values may vary.

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