Fig, Cashewnut & Cardamom Biscotti

Yield: 12-15 biscotti, depending on size 

1-1/4 cup, all purpose flour

3/4 tsp, baking powder

1/2 tsp salt

3 T unsalted butter, room temperature

1/3 cup sugar

1 egg

5 cardamom pods, peeled and seeds ground

zest of half orange

1/2 cup semi-dried mission figs

1/2 cup toasted cashew nuts

Preheat oven to 325°F. Sift the dry ingredients together. In another bowl, beat the sugar and butter together until light and fluffy. Slowly incorporate the egg. Fold Beat in eggs 1 at a time. Fold in the zest and cardamom. 

Slowly fold in the flour mixture just until blended. Fold in the figs and cashews. Turn dough out onto lightly floured surface. Roll into a 15-inch-long log (about 1 1/4 inches wide). Carefully transfer the log a prepared baking sheet. 

Bake until almost firm to touch but still pale, about 28 minutes. Rotate if needed for even coloring. Cool log on baking sheet 10 minutes. Keep the oven on. 

Carefully transfer the log on to a cutting board. Using serrated knife and gentle sawing motion, slice on a bias into 1/2-inch-thick slices. Place the slices, on their side, back on the baking sheet. Bake until firm and pale golden, about 9 minutes per side. Transfer cookies to racks and cool. 

Store in an airtight container for upto a week. Share with fresh coffee or just as is! :)

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