Dried Fig And Hazelnut Biscotti

• 2 1/4 cups flour
• 1 1/2 teaspoons baking powder
• 3/4 cup sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 teaspoon grated lemon zest
• 1 teaspoon fennel seed
• 1/4 teaspoon salt
• 2 large eggs
• 3/4 cup hazelnuts, coarsely chopped
• 3/4 cup dried figs, coarsely chopped
• 12 ounces good-quality dark chocolate, chopped

1. Preheat the oven to 325 degrees F.
2. Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, fennel seed and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the figs and hazelnuts.
3. Form the dough into 2 logs. Bake until light golden, about 25-30 minutes. Cool for 30 minutes.
4. Place the logs on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 10-15 minutes. Transfer the biscotti to a rack and cool completely.
5. Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Drizzle the chocolate over the biscotti. Refrigerate until the chocolate is firm, about 35 minutes.

flour, baking powder, sugar, unsalted butter, lemon zest, fennel seed, salt, eggs, hazelnuts, dried figs, chocolate

Taken from food52.com/recipes/32695-dried-fig-and-hazelnut-biscotti (may not work)