Chocolate Fig Biscotti Recipe

Cookie Monster

Weekly recipes to serve with a glass of milk.

Carrie Vasios Mullins
Chocolate Fig Biscotti Recipe
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  • Yield:makes about 30 biscotti
  • Active time:15 minutes
  • Total time:1 hour
This recipe appears in:
Cookie Monster: Chocolate Fig Biscotti

[Photograph: Carrie Vasios]

For a grown-up friendly cookie, try these not too sweet chocolate biscotti with figs.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

adapted from Gourmet

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons butter, at room temperature
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1/2 cup diced dried figs

Directions

  1. 1.

    Adjust oven rack to middle position and preheat oven to 350°F. Line two baking sheets with parchment paper.

  2. 2.

    In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.

  3. 3.

    In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar until creamy, about 3 minutes. Add eggs and vanilla and beat to combine. Add dry ingredients and beat until dough comes together (it will be dry) then mix in figs.

  4. 4.

    Divide dough into two equal pieces. Form each piece into a 12- by 2- inch log and place on baking sheets. Bake until cooked through but still soft, about 30 minutes.

  5. 5.

    When cool enough to handle, use a serrated knife to cut biscotti into 3/4-inch thick pieces. Place back on baking sheet and bake until dry and toasted, about another 10 minutes. Transfer to a wire rack to finish cooling.

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