Black Pepper And Fig Biscotti Recipe
Ingredients
| 1/2 cup whole-wheat flour | ||
| Unbleached flour | 1/2 Cup (16 tbs) | |
| Sugar | 2 Teaspoon | |
| 1 teaspoon coarsely ground black pepper | ||
| Baking powder | 1/2 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Egg | 1 | |
| Egg white | 1 | |
| Oil | 2 Tablespoon | |
| Dried figs | 1/2 Cup (16 tbs), finely chopped | |
Directions
In a large bowl, combine the whole-wheat flour, unbleached flour, sugar, pepper, baking powder, baking soda and salt.
In a small bowl whisk together the egg, egg white and oil.
Add to the dry ingredients and mix with a wooden spoon until almost smooth.
Stir in the figs.
Coat an 11" X 7" or a 9"X 9" baking pan with no-stick spray.
Press the dough into the prepared pan.
Bake at 350° for 25 minutes, or until firm.
Immediately cut into 30 fingers.
Cool before serving.
In a small bowl whisk together the egg, egg white and oil.
Add to the dry ingredients and mix with a wooden spoon until almost smooth.
Stir in the figs.
Coat an 11" X 7" or a 9"X 9" baking pan with no-stick spray.
Press the dough into the prepared pan.
Bake at 350° for 25 minutes, or until firm.
Immediately cut into 30 fingers.
Cool before serving.
Chef
