Buttery Hazelnut Fig Biscotti

Food & Wine

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Course: Cookies/Bars

biscotti zu

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1 reviews, average rating 5.0 / 5

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kateq

12 years ago

★ ★ ★ ★ ★ 5/5

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These are truly delicious. They live up to hype--they are really buttery and crunchy but not hard. I do substitute walnuts for the hazelnuts and it's a successful combination. I am going to make them next without any nuts and see if they become too soft.

3 comment(s)

Queezle_Sister · 12 years ago

This looks like a great recipe, I love the idea of using dried figs in biscotti! I might worry about leaving out the nuts, given that its a major ingredient (2 1/2 cups)? Maybe its not a concern, but it would cut down on the number of cookies produced.

kateq · 12 years ago

I'll let you know when I make 'nutless' -- they really are good.

kateq · 12 years ago

I made them "nutless" and had a yield of 19 good sized biscotti. They weren't too soft and they were quite good.

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