What happened to the month of September?! And half of October?! It blew right on by.
The Washington State Fair was earlier last month, and this year I thought I’d try something different….only enter one contest! Last year’s six entries left me and my family a little crazy. So I pared it down and picked one. As the reigning blue ribbon winner two years running, I decided to try to keep the streak alive with a fig and anise biscotti.
The blue ribbon was not mine to be had this year, but I did win a white ribbon (third place). So now I have two blues, one red and one white ribbon in the biscotti contest. is it time to put my cookie sheet away? Only time will tell…. 🙂
Fig and Anise Biscotti
- 1 stick unsalted butter, room temperature
- 1 cup sugar
- 3 large eggs
- 1 1/2 tsp. anise extract
- 1 Tbsp. anise seeds
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 tsp. Vanilla Bean Sea salt from SaltWorks
- 1 cup chopped dried figs soaked in 2 Tbsp. Port wine
- 1/2 cup unsweetened finely shredded coconut (I used Bob’s Red Mill)
Preheat oven to 375 degrees. Line 2 baking sheets with Silpat silicone mats.
Cream butter and sugar in a stand mixer until light. Add anise extract and eggs, one at a time.. Mix together flour, baking powder, anise seeds and salt in separate bowl. Add to wet ingredients. Stir in figs (drain if any Port remains) and coconut
Spoon batter onto silicone mats in 2 strips, 10 ” long x 2 ” wide.
Bake for 20 minutes until golden. Remove from oven and cool 30 minutes on a rack. Cut loaves diagonally in 1/2″ slices. Return to baking sheet. Bake 10-14 minutes. Cool. Store in airtight container.