Fig, Lemon and Rosemary Biscotti……
Admin on May 27 2009 at 2:31 pm | Filed under: Food, Sweet
Our house is a crazy mess at the moment. We are furiously packing, and as those of you with kids will know that the prospect of packing for three of them to go on holiday is quite challenging!! Especially when you have a soon to be 4 year old ripping all the packed items out as they are not “fabulous” enough!!! The Labrador is lurking in the corner, thinking what he could possibly chew to get revenge on us for leaving him alone for such a length of time!
Yep, so tomorrow this travelling family are catching the first ferry across to Spain for our summer holiday! We do have internet connection, so all being well I will share with you some of the treasures of Andalucía!!
Now for the actual reason I am here……….
I haven’t made biscotti for absolute years, and it is something I absolutely love as they are not too sweet and are perfect with a cup of coffee or as a desert with some sweet wine.
Dried Fig, Lemon and Rosemary Biscotti…
3 cups cake flour
1 cup sugar
2 tsp baking powder
1 tsp bicarbonate of soda
½ tsp salt
3 eggs
Juice of 1 lemon
1 cup finely chopped dried figs
30ml flaked almonds
1 Tbs finely chopped Rosemary
Finely grated zest of 1 lemon
Preheat the oven to 170°C
Line a baking tray with greaseproof paper or silicone sheet
Sieve together the flour, baking powder and bicarbonate of soda.
Add in the sugar and the rest of the dry ingredients.
In a separate bowl mix together the eggs, juice and lemon zest.
Stir into the dry ingredients. The dough should be fairly firm.
Turn out onto a floured surface and work for a few minutes.
Cut the mixture in two and roll each section into a log about 25 cm long.
Refrigerate on the baking sheet for about 30 minutes.
Remove and brush with egg white and sprinkle brown sugar over the top.
Bake this in the oven for about 20-25 minutes until the top starts to crack slightly.
When you get to this point, remove them from the oven and leave to cool for about 30 minutes.
Thinly slice (about ¾ cm) the biscotti at a slight diagonal into slices.
Place on baking sheets and back for a further 20 minutes until they are crisp.
See you soon from the other side of the Mediterranean…….
