Fig and Caraway Seed Biscotti
Photography Vanessa Wu.
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!
INGREDIENTS
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
METHOD
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.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.