Ivonne from Cream Puffs in Venice is the host of this edition of Sugar High Friday and the theme selected was Figs.
It's not really fig season here at the moment so this is a perfect opportunity to take advantage of dried figs. By the time this posts I will be in Italy so I thought I'd make something with an Italian spin to it.
I dare say we will have nibbled on some biscotti by now, so I'll be baking a batch of Fig Biscotti - the recipe comes from Jared Ingersoll's Sharing Plates.
[Makes over 40]
500 grams plain flour
½ teaspoon baking powder
165 grams softened butter
200 grams caster sugar
165 grams dried figs, chopped (I used these Organic White Turkish figs)
1 tablespoon honey
1 lemon, zested
1 orange, zested
Beat the butter and sugar until creamy and fluffy. Beat in the honey and then add the eggs, one at a time, mixing until well combined.
Sift the flour with the baking powder and add to the creamed mixture along with the figs, lemon and orange zests. It may look like it is too dry but keep stirring as it will amalgamate.
Once the mixture has come together, turn it out onto a board - divide into two and roll each half to form a flattened sausage shape about 20cm/8 inches long.
Place on a baking tray and brush with a little milk. Bake in a preheated 170°C/325°F oven for about 20 minutes or until the surface is golden.
Remove from the oven and allow to cool on a rack. Then cut using a serrated knife into 1cm/½ inch thick slices.
Put the slices back onto the baking tray and cook for 5 minutes before turning them over and cooking for another 5 minutes or until golden and dry.
Cool on wire racks.
Enjoy with a good espresso, "corrected" with a little grappa if the mood strikes you.
Other fig recipes:
Fig Walnut and Date Bread
Black Genoa Figs with Buffalo Mozzarella
Tagged with Sugar High Friday