Fig Biscotti is absolutely one of my favorite recipes. Biscotti, the classic “twice cooked” cookie originating in Prato, is probably one of the most commercialized food items there is. Who would ever have imagined that you could buy industrial-sized packages of biscotti at Costco. These days a container of biscotti sit atop just about every coffee shop, bodega, and supermarket counter you can think of; often times the quality is rather disappointing. Preparing a batch of biscotti is really quite simple and most recipes yield quite a few pieces. The technique used for Fig Biscotti is traditional but unlike most recipes which use butter, Fig Biscotti uses olive oil.
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