Fig and Caraway Seed Biscotti

, from Issue #29. September, 2015
Photography by Vanessa Wu.
Fig and Caraway Seed Biscotti

There's nothing better than a nice crunch to indulge in with your coffee. This fig and caraway seed biscotti is not one to miss!


2 cups plain flour
pinch of salt
1 teaspoon baking powder
¾ cup caster sugar
2 teaspoons whole caraway seeds
½ cup whole, skin on almonds, roasted and roughly chopped
½ cup thinly sliced dried figs
3 eggs, lightly beaten


Preheat the oven to 180˚C.

Put the flour, salt, baking powder, sugar, caraway seeds, almonds and figs in a large bowl and toss to coat the figs in the flour.

Add the eggs and combine well. The dough will be a little sticky. Turn onto a lightly floured bench and divide into two pieces. Form into flat loaves about 8 cm wide and 25 cm long. Carefully transfer to a lined baking tray. Bake for 20-25 minutes or until pale golden with a light crust on top. Leave on the tray for 5 minutes. Transfer to a chopping board and slice on the diagonal into 1 cm thick pieces. Place back on the baking tray and cook for 5 minutes each side or until golden. Cool. The biscotti will keep for two weeks in an airtight container. Makes about 30.

Serve with Roasted Plums and Rhubarb.