Soft and Chewy Fig Biscotti
Rec.food.recipes/Nicole Sevy (2001)
Makes: 30

2 1/2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon ground cloves
1 cup sugar
1 cup brown sugar
1/4 cup olive oil
2 egg whites
1 egg
1 tablespoon water
2 teaspoons grated lemon peel
1 cup dried figs, finely diced
1/2 cup toasted sliced almonds

Heat oven to 375 degrees F. Lightly coat baking sheets with nonstick cooking spray. Combine flour, baking powder and spices. Beat sugars, oil, egg whites, egg, water and lemon peel together on high speed. Reduce speed to medium and beat 1 minute till blended. Gradually add flour mixture on low speed and beat till well combined. Stir in figs and almonds. Turn mixture out onto lightly floured surface. Divide into 3 equal parts and shape each into a log. Transfer to prepared sheets. Flatten logs into 3 1/2x9x1/2 inch rectangles. Bake for 22-23 minutes till evenly and lightly browned. Cool on sheets 10 minutes till just cool enough to handle. Carefully transfer rectangles to cutting board. With very sharp or serrated knife, cut each rectangle diagonally into 3/4 inch thick slices. Transfer to racks to cool completely.

Category:  Desserts, Cookies, Brownies, Bars
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