Fig Biscotti

How to prepare fig biscotti

1. Sift together the flour, baking powder, and salt. Separate one egg, keeping the white and yolk separate. Finely chop the figs. Grind the sugar to powder. You can use a hand mixer or food processor for the following steps.
2. Beat 2 whole eggs and one yolk with the powdered sugar until you get a thick, pale yellow cream (about 4 minutes). Add the liqueur and mix until combined.
3. Add the sifted flour and mix on medium speed, just until you have a smooth dough (about 1 minute).
4. Add the figs and orange zest and mix on low speed until evenly distributed in the dough (about 30 seconds). You'll get a thick, sticky dough that holds on the spoon.
5. Put the dough in a loaf pan lined with parchment paper (crumple the paper strips so they settle more easily in the form). Level the mixture in the pan as best you can with a spoon.
7. Beat the remaining egg white with a fork, like for an omelet. Brush the dough with the egg white. Level the dough one more time, as it's easier now and won't stick to the spoon. Sprinkle the coarse sugar on top.
8. Bake at 180°C for approximately 40 minutes. If it seems to be browning too quickly on top, you can cover it with aluminum foil (I added the foil around minute 30, as my oven was set to top-bottom heat). After 30 minutes (every 5 minutes), start doing the toothpick test (like for pound cake, pierce in the middle) and when it comes out clean, remove the pan from the oven.
9. Let the cake cool completely. Then cut into thin slices (about 1/2 cm) with a serrated knife. Arrange the slices on a baking tray and bake at 140°C for 15-20 minutes to dry them out. Leave them until they become crispy. They shouldn't brown, just become crispy.

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