Pistachio & Fig Biscotti

Along with the almond bread, this is another great treat that takes no real effort and keeps for ages in the cupboard. And especially during the holiday season, it’s always good to have something nice to serve unexpected guests.


230 g caster sugar

2 eggs {whole}

250 g plain flour

100 g self raising flour

4 large dried figs, stems removed and chopped

80 g unsalted roasted pistachios

2 tbsp rosewater

1. Pre-heat the oven to 180 C and lightly grease an oven tray.

2. Whisk the sugar and eggs using an electric mixer until pale and creamy, then fold in the flours, figs, nuts, and rosewater. Tip the dough out onto a clean bench and, using a little extra flour, knead the dough lightly until it’s more smooth and less sticky and wet. Divide into two portions and roll each portion into a log about 20 cm long. Place on the oven tray about 5 cm apart, and bake for thirty minutes.

3. After taking the logs out of the oven allow them to cool on the oven tray for about ten minutes or so. Reduce the oven temperature to 150 C, and slice the logs diagonally into slices {about half to one cm thick}. Place the slices on the oven tray and return to the oven to crisp up, for another thirty minutes or so. Allow to cool. When they have completely cooled store in an airtight container for {at least} one month.

5 Thoughts

    1. You should try this one, it is really easy. And you could swap the fruit and nut for whatever you prefer. I just took another batch out of the oven five minutes ago (apricot and macadamia).

    1. Aw, thank you. I actually don’t think I have enough desserts! I’m more a savoury girl.

      Except when lemons, caramel, or macarons are concerned!


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