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Fig and pecorino biscotti

Name: Fig and pecorino biscotti
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Makes 18-20
Cuisine: Italian recipes
Ingredients: 100g plain flour; ½ tsp baking powder; ¼ tsp fine sea salt; 40g pecorino, finely grated; ½ tsp finely chopped rosemary leaves; 25g salted almonds, roughly chopped; 40g dried figs, sliced; 1 medium egg; 25ml whole milk; 1 tbsp extra-virgin olive oil

By: Pollyanna Coupland
Food producer, delicious.

Published: 26 Nov 24
Updated: 26 Nov 24

These savoury biscotti are a gorgeous addition to any Christmas cheeseboard. Flecked with crunchy salted almonds, sweet, sticky figs and aromatic rosemary, they’re the perfect vehicle for all the cheeses, chutneys and pickles you have to indulge in.

Don your favourite apron, turn up your festive playlist and try some more of our Christmas baking recipes.

Easy
December 2024

Test kitchen approved

Makes 18-20
Hands-on time 20 min. Oven time 35 min

Don your favourite apron, turn up your festive playlist and try some more of our Christmas baking recipes.

Nutrition: Per biscotti (for 20)

Calories: 48kcals
Fat: 2.2g (0.6g saturated)
Protein: 1.8g
Carbohydrates: 4.9g (1.2g sugars)
Fibre: 0.6g
Salt: 0.1g

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Before you start

We love this recipe as it’s so adaptable – you can experiment with different cheeses, herbs, nuts and fruit, or add olives or sun-dried tomatoes for a more Mediterranean flavour.

Before you start

We love this recipe as it’s so adaptable – you can experiment with different cheeses, herbs, nuts and fruit, or add olives or sun-dried tomatoes for a more Mediterranean flavour.

Ingredients

100g plain flour
½ tsp baking powder
¼ tsp fine sea salt
40g pecorino, finely grated
½ tsp finely chopped rosemary leaves
25g salted almonds, roughly chopped
40g dried figs, sliced
1 medium egg
25ml whole milk
1 tbsp extra-virgin olive oil

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Method

Heat the oven to 180°C/160°C fan/gas 4. Sift the flour into a bowl, then stir in the baking powder, salt, pecorino, rosemary, almonds and figs. Whisk the egg, milk and oil in a separate bowl, then stir the mixture into the dry ingredients with a fork. Tip out and bring it together into a ball, then roll gently into a flat log roughly 3cm wide and 2cm tall.
Put the log of dough on a lined baking tray and bake for 25 minutes. Leave to cool slightly, then use a bread knife to gently slice into 8mm thick pieces, cutting at an angle.
Return the slices to the lined tray, laying them flat (work in batches if you need to). Bake for 10 minutes more, turning halfway. Leave to cool, then store in an airtight container at room temperature for up to a week.