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

Chocolate Fig Biscotti

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About This Recipe

Yield:makes about 30 biscotti
Active time:15 minutes
Total time:1 hour
Special equipment:baking sheet, stand mixer,
This recipe appears in: Cookie Monster: Chocolate Fig Biscotti

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

Procedures

  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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