Black Pepper And Fig Biscotti

• 2 cups flour
• 2 teaspoons fresh coarse ground black pepper
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 tablespoons butter, softened
• 1/4 cup sugar
• 2 eggs
• 2 egg whites
• 1 cup dried fig, finely chopped

1. Preheat oven to 350 degrees.
2. Combine dry ingredients. Whisk together butter and sugar. Beat in eggs and egg whites, one at a time, mixing well to distribute the butter. Add the dry ingredients and mix until almost smooth. Stir in the figs.
3. Working on a floured surface, shape the dough into 2 logs, 14 inches long, by 1 1/2 inch thick. Place logs on a cookie sheet coated with baking spray, at least 4 inches apart and flatten to 1/2 inch high. Bake for 18 - 23 minutes, until firm. Cool for 10 minutes. Meanwhile, reduce the oven to 300 degrees.
4. Using a serrated knife, slice the cooled loaves into diagonal slices, 1/2 inch wide. Stand them on the cookie sheet with some space around each one and bake for 30 minutes until crisp. Cool completely before storing.
5. Notes: I like mission figs for this recipe, better than the calmryna ones. Also, I always eat the four end pieces while I'm baking the rest of the slices for the second time.

flour, fresh coarse ground black pepper, baking powder, baking soda, salt, butter, sugar, eggs, egg whites

Taken from www.food.com/recipe/black-pepper-and-fig-biscotti-392926 (may not work)