Fig Vanilla Black Pepper Biscotti

Preheat oven to 325 bake, 300 convection
These biscotti are soft and crunchy with a hint of black pepper.
Yield: 4 dozen
Ingredients for Biscotti:
4 eggs, large
3/4 cup sugar, white
1/4 cup Jo Snow Fig Vanilla Black Pepper Syrup
1 cup figs, dried and sliced into 1/8 inch slices
2 1/2 cup flour, all purpose
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt, Kosher
1 orange, zest, cut on a microplane
1 cup figs, dried and sliced into 1/8” slices
1 1/2 cup almonds, toasted whole skin on, roughly chopped
2 Tablespoons Jo Snow Fig Vanilla Black Pepper Syrup
Method:
1. Using and electric mixer and beat eggs, sugar and Jo Snow Fig Vanilla Black Pepper Syrup until thick and yellow ribbons form, about 4 minutes.
2. In a medium sized bowl, combine flour, baking powder, baking soda and salt.
3. Add the flour mixture, orange zest, sliced figs, and toasted chopped almonds to the egg mixture. Mix well.

4. Sprinkle a clean counter with flour. Flour your hands and divide the sticky dough into two 4 inch x12 inch; rectangles.
5. Transfer these rectangles to two parchment lined cookie sheets or use Silpat liners, using a long spatula or two.
6. Bake at 325 bake or 300 convection for 30 minutes, golden brown.
7. Remove from oven, cool for 10 minutes.
8. Reduce oven to 275 bake or 250 convection.
While still warm, using a serrated bread knife, cut rectangles on the bias cut into 1/4 inch slices.
9. Place these cookie slices on the parchment or Silpat lined cookie sheets and bake for 15 minutes until golden.
10. Remove from oven; transfer to a cooling rack.
11. While biscotti are still warm: using a pastry brush, brush cookies with the 2 tablespoons of Jo Snow Fig Vanilla Black Pepper Syrup.
12. Allow to cool completely before storing. Stored in an air tight container these cookies will last two weeks.