Rose poached baby figs

To prepare the figs, combine all the ingredients except the figs in a pot. Bring to a boil then add the baby figs.

• Cover with a cartouche (a round piece of baking paper), reduce the heat to low and poach for 5 - 10 minutes until the figs are juicy and soft.
• Remove the figs to a small bowl and cover with liquid. Bring the remaining liquid to a boil and leave to reduce by half.
• Reserve the syrup for serving.

To make the chocolate and hazelnut biscotti, heat oven to 160°C.

• Sift together flour, cocoa powder and baking powder.
• Cream white and brown sugar with butter. Add eggs, beat well. Add flour mixture and combine. Stir in nuts and chocolate chips. 
• Shape into logs, leave space for rising on trays. Bake afor 35 minutes or until golden.
• Cool slightly, slice diagonally into 1 cm slices.

Bake again for ±10 - 15 minutes or until golden brown. Let dry and store in airtight container.

To make the almond crème, whip the cream and sugar to form stiff peaks, then gently fold in the almond liqueur

To assemble, serve the biscotti with a baby fig, soaked in rose syrup reduction and a dollop of almond crème.