Fig Newton Biscotti

Steps

Filling: place the fruit in a small saucepan and cover with about 1 / 3 cup water.

Simmer 10-15 minutes on lowest heat , until fruit is slightly softened and most of the water is gone.

Remove from the stove and cool about 20 minutes before pureeing the fruit in a food processor , 1- 2 minutes.

Set aside.

In a mixing bowl , with a paddle attachment , cream the sugar and butter well , about 3 minutes.

Add the eggs , vanilla , orange oil and lemon juice and blend well , about 2 minutes.

Fold in the cinnamon , salt , baking powder , most of the flour and oatmeal , nuts , and mix until dough is thick and soft and holds together.

Add more flour if mixture is not stiff.

Spread half of batter on a baking sheet , top with the fruit paste , and cover with remaining biscotti batter.

Bake loaf for 40-45 minutes at 350f.

Until just browned and firm to the touch.

Cool loaf to room temperature.

Cut loaf into diagonal slices , about one inch wide and return to baking sheet.

Decrease ove.

Ingredients

dried fig, raisins, water, brown sugar, white sugar, unsalted butter, eggs, pure vanilla extract, orange extract, lemon juice, cinnamon, baking powder, salt, all-purpose flour, rolled oats, walnuts