Pistachio Fig Biscotti Recipe

Name: Pistachio Fig Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon fennel seed; 1/2 cup unsalted butter; 3/4 cup sugar; 2 large eggs; 1 teaspoon pure vanilla extract; 1 teaspoon anise extract or 1 teaspoon sambuca romana; 1 teaspoon grated lemon, zest of; 2 1/4 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup shelled pistachios; 4 ounces dried figs, stems removed,cut into 1/4 inch dice

Servings: persons

1/2 teaspoon fennel seed
1/2 cup unsalted butter
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon anise extract or 1 teaspoon sambuca romana
1 teaspoon grated lemon, zest of
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup shelled pistachios
4 ounces dried figs, stems removed,cut into 1/4 inch dice

1
["Heat oven to 350 degrees.", "In a small pan over medium-low heat, toast fennel seeds, swirling the pan; set aside.", "In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until smooth, about 2 minutes.", "Add eggs, extracts, and zest, and beat on medium speed until creamy and light, 2 to 3 minutes.", "In a medium bowl, combine remaining ingredients.", "Add to butter mixture.", "Mix on low speed until just incorporated.", "Remove dough to a clean surface; divide into quarters.", "Form into 9x1 inch logs, place on ungreased baking sheet 2 inches apart, and bake until lightly browned, 25 to 30 minutes.", "Remove from oven, and cool slightly.", "Reduce oven temperature to 275 degrees.", "Using a serrated knife, cut logs on the diagonal into 1/2"" thick slices.", "Arrange biscotti on their sides on a baking sheet.", "Return to oven, and bake until golden, about 30 minutes.", "Turn biscotti over, and bake for 30 minutes more."]

671

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 teaspoon fennel seed, 1/2 cup unsalted butter, 3/4 cup sugar, 2 large eggs, and more.

Yes, Pistachio Fig Biscotti falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pistachio Fig Biscotti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions