As a child, Mark DeMagistris, the owner of the Boston-area biscotti specialty bakery Molto Biscotti, would watch his mother and grandmother whip up a traditional fig-filled Sicilian cookie called cuccidati each Christmas. About 20 years ago, DeMagistris decided once a year wasn’t good enough. Since he first concocted his fig-filled biscotti, DeMagistris’ version of an “Italian fig newton” has become a staple for his family’s Easter dessert table. He was kind enough to share the recipe so you can add it to yours.
Fig filled biscotti
4 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1 1/2 sticks butter,cut into chunks
3/4 cup sugar
1 tbsp vanilla extract
Grated zest of one orange or lemon
1/2 cup fig preserves (not low sugar)
1 egg lightly beaten for egg wash
Sift all dry ingredients into a bowl. In the mixing bowl of a stand mixer, with a paddle attachment, beat butter and sugar until coarsely blended. Add eggs one at a time. Add grated zest and vanilla extract. Slowly add dry ingredients until just blended. Turn dough out onto smooth surface or board and knee lightly. Form dough into ball and refrigerate for about an hour.
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
Remove dough from fridge and divide into four pieces. On a well floured surface,form a piece into a roll about ten inches long. Using a rolling pin, roll into a rectangle (approximately 5 x 12 inches).
Spoon two tablespoons of filling down the center. Fold sides over and form a seam down the center. Pinch ends to close. Place on baking sheet,seam side down. Repeat with other pieces of dough and place two on each sheet. Brush each with beaten egg wash and bake approximately 20-25 minutes,until golden brown. Rotate baking sheets half way through cooking to ensure even baking. Cool pieces completely on a rack. Do not cut when warm or filling will run out. Cut each piece, on the diagonal, into half inch pieces.