Carob, Almond And Fig Biscotti

Ananás e Hortelã
Carob, Almond And Fig Biscotti


This recipe is for traditional Italian biscotti, with a twist: Three types of flour are more interesting than just one (or even two) in making the dough, which also includes grated orange zest, almonds, and dried figs for wonderful winter flavors. Whenever you are making biscotti, you first shape the dough into a flattened log and bake it in this shape before removing, slicing, and then baking to a crisp.


100 grams whole wheat flour
50 grams spelt flour
50 grams flour (locust bean)
1 teaspoon baking powder
70 grams light brown sugar
2 beaten eggs
1 orange
100 grams almonds (and dried figs)
1 tablespoon water


1Grease a baking sheet and line with aluminum foil.
2Preheat oven to 350ºF.
3In a bowl, mix the flour and yeast.
4Add the sugar, zest and dried fruit cut into pieces.
5Add the eggs and mix well.
6If dough is too dry, add the tablespoon of water.
7Shape into a 2-3 cm thick loaf.
8Place on prepared baking sheet and as bake for about 25 minutes.
9Do not allow to get too brown.
10Remove from oven, let cool slightly and cut into 1-2 cm thick slices.
11Arrange the slices on the baking sheet, bake for 10 minutes more, turning to toast both sides evenly.
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