This biscotti was inspired by our very yummy figgy pudding. You’ll want to start these the night before you bake them to give the fruit time to soak up the liquor. We had quite a bit of dried fruit left over and are always looking for an excuse to break out the cognac. If these don’t float your boat try gingerbread, pistachio, citrus, pumpkin, anise or biscotti with prunes, dried cherries and chocolate or pecans, dates and white chocolate.
Biscotti with Cognac-Soaked Dried Fruit
- 1/2 cup chopped figs
- 1/4 cup candied ginger, chopped fine
- 1/4 cup dried dates, chopped fine
- 2 tbsp cognac or brandy
- 2 1/2 cups flour
- 1 1/4 cups sugar
- 2 tsp baking powder
- 3/4 tsp salt
- 4 eggs
- 1 tbsp sorghum or honey
- 1 tsp cinnamon
Mix fruit in a small bowl and stir in cognac. Let sit overnight. Preheat oven to 375. Butter and flour a baking sheet. In a large bowl, mix flour, salt, baking powder and sugar. Create a well in the center. Add eggs, sorghum, soaked fruit and cinnamon. Stir until incorporated. Drop dough onto baking sheet in two even logs, about two inches wide and 10-12 inches long. Bake until golden and firm. Let cool for 10 minutes. Lower heat to 325. Once biscotti has cooled slightly cut them at a diagonal in roughly 1/2 inch slices. Stand upright on baking sheet and return to oven. Cook for 10-15 minutes longer.