This biscotti quest started with a simple snapshot of some gelato posted on Twitter by the ever lovely Melissa Lenhardt (have you read Sawbones yet? No? You really need to, like RIGHT NOW). From there things spiraled a bit, as they tend to do when biscotti is mentioned in my general vicinity, and … well … you know how this story ends:
I did the thing. In fact, I did the thing twice because the first batch – while perfectly fine – wasn’t quite right. Solution: put the caramel IN THE BISCOTTI (because drizzle topped biscotti were gooey and ugh, it’s too humid here for that).
This is probably one of my favorite biscotti conceptions I’ve made in just over the year that I’ve been producing biscotti (at least for this blog). There’s something that happens between the figs and the caramel which I can’t quite explain – but it’s the perfect amount of sweetness – which balances nicely with the earthiness of the walnut (note: these are ENGLISH WALNUTS, not the horrid bitter thing that my state is known for growing. *cough**black walnuts**cough*).
Biscotti ai Fichi, Noci e Caramello (Fig, Walnut, & Caramel Biscotti)
1 stick of butter, room temp
3/4 cup sugar
1 TBSP vanilla
2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup walnuts, chopped
3/4 cup dried black figs, chopped
1/3 cup caramel bits (I used the Kraft)
Preheat oven to 350.
Using the paddle attachment, cream butter and sugar together until light and fluffy. Add eggs one at a time, mixing until fully incorporated. Add vanilla, mix to incorporate.
In a separate bowl mix together flour, baking powder, and salt. Slowly add flour mixture to creamed butter and sugar mixture. Continue to mix until a dough has formed.
Mix in walnuts, figs, and caramel bits; fully incorporating between each addition.
Scoop dough out onto a Silpat covered baking sheet and form into a roughly 15×4 inch block. Dust the top of the biscotti with sugar. Bake until a light golden color (approx. 25 minutes). Remove from oven and cool for 20 minutes.
Carefully remove log from baking sheet to cutting board. Using a long knife (serrated if you prefer) slice log into 1/2 inch wide pieces. Return pieces to baking sheets, and return to oven. Bake for additional 15-20 minutes.
Remove biscotti from oven, and place on a cooling rack, they will continue to “crisp” as they cool. Once completely cooled you can store your biscotti in an airtight container.