Almond Fig Biscotti Recipe (low-fat and tasty)
Ever wondered where the word “biscotto” or “biscotti” is derived from? In case you’re curious, it comes from the Latin “bis,” which means two or twice and “coctum,” which means baked. Coctum later changed to “cotto,” which means cooked. So, biscotti means “twice cooked.”
While most folks believe biscotti originated in Tuscany, it actually originated in Rome. Tomato… tomahto, right? It’s still Italian.
I typically enjoy these tasty treats with a cup of Joe, but when first introduced, biscotti was surprisingly served with wine. When in Rome, I suppose.
Interesting fact: According to legend, Italian explorer Christopher Columbus stashed biscotti in the hull of one of the three sailing ships—the Niña, the Pinta, or the Santa Maria, though it’s not known which one—on the fateful expedition across the Atlantic Ocean in 1492.
Since biscotti contains just a small amount of fat and is essentially very dry, it naturally has a long shelf life. This makes for a perfect snack to toss into your backpack or purse or even keep a stash in your vehicle.
The sky is literally the limit with what you can do with biscotti recipes. Traditionally, they were flavored with almond extract, but flavors expanded to anisette, amaretto, and lemon-flavored doughs. You can add various spices and dried fruits and nuts. I like to dress them up a bit with melted chocolate and top with crushed nuts.
The following is a holiday recipe, which could even have been made with cranberries, but I opted for figs because I find them to be a festive food.
- 2 cups flour
- ¼ cup Vanilla Low Carb Protein Blend
- 1 tsp baking powder
- ½ tsp salt
- 1 cup figs chopped
- 2 tbsp orange juice
- ½ cup unsalted butter room temperature
- ¾ cup Swerve sugar substitute
- ¼ tsp almond extract
- 3 eggs
- ½ cup almonds chopped
- ½ cup white chocolate melted
- Preheat oven to 325 degrees F.
- Whisk flour, baking powder, and salt, and set aside.
- Combine figs and orange juice in a bowl. Let sit until most of the liquid is absorbed.
- Beat butter and ¾ cup sugar substitute until light and fluffy
- Add almond extract and two eggs and continue mixing.
- Fold in figs.
- Shape dough into two 2-by-10-inch logs and place 3 inches apart on a prepared baking sheet.
- Brush remaining (whisked) egg atop each log.
- Sprinkle crushed almonds on top of biscotti.
- Bake until golden and firm for 38 to 45 minutes. Cool slightly on the baking sheet.
- Slice each log into ½ inch slices.
- Dip one end of each slice into melted white chocolate.