Like the Italian biscotti, these are crunchy and are perfect dipped in tea or even some Samos Grand Cru (sweet wine) available from Ecclectic Wines! Replace pistachios with almonds, lemon zest with orange zest and fennel seeds with cinnamon and dried ginger for a more wintery version.
Ingredients (makes 20-24)
- 50g unsalted butter
- 225 plain flour, plus a little for dusting
- 130g caster sugar
- A pinch of salt
- ½ tsp baking powder
- 75g dried figs, roughly chopped
- 50g sultanas
- 50g pistachios, whole
- Zest of 1/2 lemon
- 1 large egg
- 1 large egg, yolk only
- 1/2 tsp fennel seeds, crushed
Method
Preheat oven to 1800C, 350F, Gas Mark 4.
Melt the butter in a small pan and let it cool.
In a large bowl, sieve the flour and baking powder and add the sugar and salt.
Add the chopped figs, whole pistachios, sultanas, lemon zest and crushed fennel seeds. Mix everything and make a well in the middle.
Separately, whisk the cool butter, egg and egg yolk and pour into the dry ingredients. Stir and then using your hands mix to create a well incorporated dough. Divide the dough into two equal parts and on a surface dusted with a little flour shape each half into a roll approximately 20cm long.
Line a tin with parchment paper and bake the rolls and place the rolls at some distance between them. Bake in the middle shelf of the oven for approx. 35 minutes until golden brown.
Leave the rolls to cool completely and slice diagonally into 1cm thick pieces.
Spread on the lined oven tin and bake for approx. 20-25 minutes at 1700C, turning over half way through until crisp. Store in an airtight container for 7-10 days.