Paso Robles Zinfandel Dessert Wine Poached Figs with Three Twins Vanilla Ice Cream and Pistachio Biscotti

Ingredients:

For the figs

For the biscotti

For the figs

Preheat oven to 350°
Pack figs tightly in a shallow baking pan. Combine rest of ingredients and pour over the figs. Bake for 1 hour or until figs are tender when pierced with a paring knife. Remove from oven and let cool to room temperature. Remove figs with a slotted spoon and strain remaining liquid into a saucepan. Reduce liquid to a syrup consistency. Set aside and hold.

For the biscotti

Preheat oven to 325°
Chop 1 cup pistachios coarsely. Process remaining 1/4 cup in food processor or mortar and pestle, until fine as flour. In a separate bowl, add all purpose flour, baking powder and salt and mix until well combined. Add ground pistachios and mix well.
Whip 2 eggs in a mixing bowl at high speed until doubled in volume. While mixer is running at medium speed, drizzle melted butter, sugar, anisette and vanilla until combined. Sprinkle 1/2 the flour mixture over the egg mixture and fold together until just combined. Add remaining flour and chopped pistachios and fold together again, until just combined.
Divide batter in 1/2 and place onto a greased parchment paper. Shape into 2 separate 3-inch by 8-inch rectangles. Brush the tops with the egg whites and bake until just turning gold, about 30 minutes.
Remove from oven and rest for 30 minutes. Transfer to a cutting board and slice into 1/2 inch slices with a serrated knife. Lay biscotti on a cooling rack placed over a cookie sheet. Bake again until golden, about 30 minutes. Let cool to room temperature. They can be stored in an airtight container for 3-4 weeks.