Figgy Newton Biscotti
- 1 cup dried figs
- 1/2 cup raisins or dried dates, pitted
- 1/2 cup water
- 1 1/3 cups brown sugar, pressed firmly
- 1 cup granulated sugar
- 1 cup unsalted butter
- 3 eggs
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon orange extract, optional
- 1 tablespoon lemon juice
- 1/4 teaspoon cinnamon
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 to 3 1/2 cups all-purpose flour
- 3 cups rolled oats or old fashioned oatmeal
- 1/2 cup chopped walnuts, optional
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- Filling: In a small saucepan, place the fruit and cover with about 1/3 cup water.
Simmer 10-15 minutes on lowest heat, until fruit is slightly softened and most of
the water is gone (if however, you need a bit more water to simmer, add a little
at a time). Remove from the stove and cool about 20 minutes before pureeing the
fruit (drained) in a food processor, 1 - 2 minutes. Set aside.
- Oatmeal Biscotti: In a mixing bowl, with a paddle attachment, cream the sugars and butter well,
about 3 minutes. Add the eggs, vanilla extract, orange oil and lemon juice and blend
well, about 2 minutes. Fold in the cinnamon, salt, baking powder, most of the flour
and oatmeal, nuts, and mix until dough is thick and soft and holds together. Add
more flour if mixture is not stiff.
- Spread half of batter on a baking sheet, top with the filling, and cover with
remaining biscotti batter. Bake loaf for 40-45 minutes until just browned and firm
to the touch.
- Cool loaf to room temperature. Cut loaf into diagonal slices, about one inch
wide and return to baking sheet.
- Decrease oven temperature to 325 degrees F and bake cookies once more, to crisp,
15 - 20 minutes.
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