Biscotti were the ‘it bake’ in the ’90s and early ’00s, but then they were abandoned from dessert menus and jars in cafes – the Mary Celeste of cookies. I succumbed to pastry peer pressure and made them once or twice for my shop, but they never really sold, and I didn’t persist – until I made these addictively munchable fig-scotti, inspired by a David Lebovitz recipe, everything bagels and a dried fig and anise sourdough loaf. I adore these with triple cream brie. I use my trusty biscotti formula base and tinker with the add-ins depending on what’s in my pantry. I bake it in a tray and slice thinly,
