Fig Orange Biscotti

FINALLY! Spring is in the air and the snow has finally melted. After weeks cooped up at home while my bratty brothers frolicked in the powdery snow, I can finally take a deep breath and stretch my legs. It’s still a bit chilly to sunbathe outside, but it’s always a perfect time to bake in the Howard household. This recipe feels just right!

1/2 cup dried figs
2Tbsp Curacao or other orange-flavored liquor
2cups unbleached all purpose flour
1/2-1/4 cup sugar
1/4Tsp baking soda
1/4Tsp salt
1/2-/14 cup fresh orange juice
1/4 cup agave syrup
1Tbsp freshly grated orange zest
1/2 Tsp vanilla
1/2-1/4cup natural whole almonds, toasted lightly and coarsely chopped

In small bowl, combine the figs and Curacao.
Let figs macerate for 30 minutes and then drain, but reserve the liquor.
In bowl of electric mixer, fitted with paddle attachment, blend flour, sugar, baking soda and salt until mixture is combined well.
In small bowl, whisk together orange juice, honey, zest, vanilla and reserved liquor.
Add mixture to the flour mix, beating until dough is formed, then stir in almonds and figs.

Turn dough out onto floured surface and knead several times, then halve it.
Working on large buttered and floured baking sheet, flour hands and form each piece of dough into flattish logs 12 inches long and 2 inches wide.
Arrange logs approximately 3 inches apart on sheet.

Bake logs in middle of 375F degree preheated oven for 20-25 minutes, or until set.
Let cool on baking sheet on a rack for 10 minutes.
Reduce oven temperature to 325F degrees.
On cutting board, cut logs crosswise on the diagonal into 1/2 inch-think slices.
Arrange pieces, cut side down, on baking sheet and bake for 10 minutes on each side.
Transfer pieces to rack to cool and store in airtight container.

Makes approximately 40 biscotti
Note: Some of the recipes posted may have ingredients that are toxic to cats and dogs.

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