Chocolate Fig Biscotti

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Lightly spray a baking sheet with cooking spray to prevent sticking.

2. 2

   In a medium bowl, whisk together the flour and baking powder until well combined. Set aside.
3. 3

   In a large bowl, cream together the softened butter, brown sugar, and white sugar using an electric mixer until light and fluffy. Beat in 6 egg whites one at a time, ensuring each is fully incorporated. Stir in the chocolate chips and vanilla extract.

4. 4

   Using a wooden spoon, gradually stir the flour mixture into the butter mixture until smooth. Fold in the chopped dried figs, distributing them evenly throughout the dough.

5. 5

   Divide the dough in half. Shape each portion into a loaf about 12 inches long and 2 inches wide. Place the loaves 4 inches apart on the prepared baking sheet and flatten the tops slightly with your hand. Beat the remaining egg white until foamy and brush over the tops of both loaves. Lightly sprinkle cinnamon over the egg wash.

6. 6

   Bake in the preheated oven for 20-25 minutes, until the loaves are light brown. Remove from oven and let cool for about 30 minutes.

7. 7

   Reduce the oven temperature to 325°F (165°C). Using a serrated knife, cut the cooled loaves into ½-inch thick diagonal slices. Lay the slices cut-side down on the baking sheet.

8. 8

   Bake the sliced biscotti for about 10 minutes, until they are browned and crisp. Transfer to a wire rack to cool completely.