Coffee lovers, you already know biscotti twice-baked cookies are even better when dunked. If you celebrate Purim, tuck these pistachio fig biscotti into your misloach manot ideas for home-baked gifts to share on this Jewish holiday. Chanie Apfelbaum describes why.
What is Purim
The Jewish holiday of Purim is upon us, and it’s one of my favorites! The Purim celebration is based upon the biblical Book of Esther, which recounts the story of Queen Esther and how she saved the Jewish people from annihilation at the hands of Haman (after whom the famous HAMANtasch is named). We celebrate with a festive feast, sending food gifts to family and friends, drinking until we don’t know the difference between the evil HAMAN and the righteous MORDECHAI, and of course, dressing up as characters in the Purim story.
What is Misloach Manot
Mishloach Manot, or Purim baskets, are gifts of food or drink that are sent to family, friends and others on Purim day. The mitzvah of giving mishloach manot derives from the Book of Esther. It is meant to strengthen our bonds of friendship among Jews and promote unity between friends and neighbors.
Misloach Manot Ideas for Gift Giving
I love to make homemade treats for mishloach manot, and baked goods are always appreciated. These crispy, thinly sliced biscotti make a few dozen, and they look so pretty when packaged in a jar for gift giving.
Thin Cookies, Big on Flavor
Orchard Choice or Sun-Maid California Dried Figlets add the right amount of fruity sweetness to the crunchy cookies. Use Mission Dried Figlets as noted below for a pop of familiar fig flavor, or for a more delicate nuttiness, go with Golden Dried Figs.
Misloach Manot Ideas: Pistachio Fig Biscotti
- 6 large eggs
- 2/3 cups sugar
- 2 1/2 cups all-purpose flour
- 1 cup Orchard Choice California Dried Figlets
- 1 cup shelled pistachios
- 1 teaspoon orange zest
- 1 teaspoon almond extract
- 1/2 teaspoon kosher salt
- Preheat oven to 350F. Line a baking sheet with parchment paper. Using an electric mixture, beat the eggs and sugar for 4 minutes. Fold in the flour, figs, pistachios, orange zest, almond extract and salt. Don't over-mix.
- Pour the mixture onto your prepared baking sheet. Bring the sides of the parchment paper together and fold over to form a rounded loaf shape. Bake for 35-45 minutes or until lightly browned. Cool completely for 2-3 hours.
- Preheat oven 300F. Using a very sharp knife, cut the log thinly into 1/4" slices. Place slices onto two parchment-lined baking sheets. Bake about 20 minutes or until lightly golden.