Fig and Walnut Biscotti – a relatively healthy treat as well as making a great gift.
We are still mired in the adaptation to a new city and new life. Slowly the blog is coming back to life. Slowly. We do remain grateful to our regular readers for visits and comments. Hopefully once we move into our new house with a decent sized kitchen next week, life will be a whole lot more productive. If only because our cooking equipment will be fully unpacked. One of our close friends Sylvie bemoaned the slow turnover of new recipes on our blog. So this biscotti recipe is for her (in a virtual sense -sadly the recipe was written and the biscotti eaten quite some time ago).
Traditionally biscotti are flavoured with aniseed, so when we came across aniseed extract recently (at Lakeland) we simply had to have a go at making them. Good biscotti then evoke memories of childhood for us. Walking home from a sweetshop, a paper bag full of sweets – always certain to contain a healthy dose of aniseed balls and liquorice.
It is a simple recipe. The anise is in truth a little overpowered by the walnuts so feel free to leave the nuts out if you wish but we rather like the texture it brings. The great thing is these biscuits are fat free = healthy snack. Yay!
We were inspired by this lovely recipe from the Brown Eyed Baker. We adapted it using anise extract rather than anise seeds and replacing orange zest with Lemon extract. We have also adapted quantities so here is our recipe.
We also love this recipe from the lovely Jac at How to be a Gourmand. Studded with Dark Chocolate and Hazelnut it is definitely on our list of things to make very soon.
- 120g Plain Flour
- 70g Caster Sugar
- 100g Walnuts
- 50g Chopped crystallised Ginger
- 2 eggs
- 1 and a half teaspoons Aniseed extract
- 1 teaspoon Lemon extract
- 1 teaspoon baking powder
- - Preheat oven to 160 Deg C
- -Chop the figs and walnuts
- - In a large bowl sift in the flour and baking powder. Add the sugar and mix to combine.
- - Whisk the eggs till they are pale and fluffy, then add in the anise extract and lemon extract
- -Fold the eggs into the dry ingredients, then add in the chopped figs and walnut.
- -The dough is very sticky so tip it onto a very well floured board and with floured hands, roll the dough into a log and flatten it slightly.
- -Place onto a greased baking sheet and bake for 20-25 minutes until the biscotti dough is firm but slightly browned.
- -Remove from oven and place on a heatproof surface. Turn oven down to 150DegC.
- -Slice the biscotti to your preferred thickness
- -Then lay the biscotti onto the baking sheet and bake for around 7 minutes on each side
- -Remove from oven and place on a wire rack until the biscotti are cool and hardened.
Now spring has sprung and winter camouflage must be shed, a healthy focus on food is going to be needed! so do expect to see recipes that are more balanced and healthy as well as the occasional baked treat.
Coming soon on the blog – a Persian Chicken Casserole!