Orange, fig and almond biscotti
Makes: 24
Prep time: 15 minsTotal time: 
Photographed by Martin Poole
Orange, fig and almond biscotti
Recipe by Lucy Jessop
Makes: 24
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
108Kcal
Fat
4gr
Saturates
1gr
Carbs
15gr
Sugars
9gr
Fibre
1gr
Protein
3gr
Salt
0gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 100g blanched almonds
- 225g plain flour, plus extra
- ½ tsp baking powder
- 1 tsp mixed spice
- 150g golden caster sugar
- 100g ready-to-eat dried figs, roughly chopped
- 2 medium eggs, plus 1 egg yolk
- 25g melted butter
- finely grated zest of 1 orange
- 1 tsp Taste the Difference Valencian orange extract
Step by step
Get ahead
Make up to a few days ahead. Cool and store in an airtight container for up to 2 weeks.
- Preheat the oven to 190°C, fan 170°C, gas 5. Scatter the almonds on to a baking tray. Roast for 5 minutes; cool.
- Sift the flour, baking powder, mixed spice and a pinch of salt into a bowl. Stir in the sugar, almonds and figs.
- In a jug, whisk the eggs and yolk, butter, orange zest and extract.
- Make a well in the dry ingredients, pour in the egg mixture. Stir to bring together; knead on a floured surface.
- Divide in two, roll each into an even log about 4cm wide; transfer to a large lined baking tray. Bake for 25-30 minutes; cool for 15 minutes.
- Reduce the oven to 150°C, fan 130°C, gas 2. Slice each log into 12 x 1.5cm-thick slices on the diagonal. Arrange cut-side down and bake for 20 minutes, turning halfway. Transfer to a wire rack; cool.
