Biscotti with black pepper and figs
10 servings
90 minutes
Biscotti with black pepper and fig is a refined Italian dessert where the classic crunchiness of biscotti combines with the spiciness of black pepper and the sweetness of dried figs. Historically, biscotti originate from Tuscany and are distinguished by their double baking, making them incredibly crunchy and perfect for pairing with coffee or dessert wine. In this version, the amazing combination of sweet fig and spicy pepper creates a contrasting, rich flavor that unfolds with each bite. Such biscotti beautifully complements evening tea sessions and makes an elegant gift for connoisseurs of gastronomic delights. They are served with espresso or Vin Santo wine, highlighting the depth of flavor, while their crunchy texture offers a wonderful alternative to traditional cookies.
1
Preheat the oven to 180 degrees.
2
In a bowl, mix flour, black pepper, baking powder, soda, and salt. In another bowl, beat the eggs, egg whites, and sugar. Then add the softened butter. Combine both mixtures and fold in the finely chopped figs.
- Wheat flour: 2 glasss
- Freshly ground black pepper: 2 teaspoons
- Baking powder (raising agent): 1 teaspoon
- Baking soda: 0.5 teaspoon
- Salt: 0.5 teaspoon
- Chicken egg (large): 2 pieces
- Egg white: 2 pieces
- Sugar: 1.3 glass
- Butter: 1.5 tablespoon
- Dried figs: 50 g
3
Divide the dough into 2 parts and shape into 2 sausages on a floured surface. Place on a baking sheet lined with parchment paper and bake for 20-25 minutes. Let cool slightly.
- Wheat flour: 2 glasss
4
Cut into small slices diagonally and place on a baking sheet. Bake in the oven for another 20 minutes, flipping once. Cool on a rack.
