Chef Bruno Feldeisen is sharing with us his Biscotti recipes, that was introduced in his cooking class "French Christmas Desserts".
This is a very simple recipe, that can be made in advance, offered as gifts and such a crowd pleaser!
You can easily replace the fennel and figs for others ingredients and spices, decide to dip them or drizzle them in chocolate or not... Possibilities are endless!
Merci Chef Bruno for sharing this delightful recipe with us!
Combine the flour, baking powder, salt and sift. Rub orange zest into sugar then combine with butter. Add eggs to butter in 2 additions. Add dry ingredients and blend to incorporate, add nuts and fruit then blend to combine.
Scale to 650 gm and roll to fit a standard sheet pan lengthwise.
Eggwash
top of each log and sprinkle with sugar.
Bake at 325F 25 minutes,
Allow to cool then slice the log. Dry the biscotti, on a baking tray, at 300F. to your preference; shorter time for softer cookies, longer time for crispier.
Optional: melt your chocolate on a double broiler and dip or drizzle on your biscotti.
