Fig & Walnut Biscotti

October 5, 2010 in cookie

Biscotti is my favorite cookie. I love the crunch factor and the interesting flavor combinations that are typical in biscotti. Plus biscotti is definitely the easiest cookie to make – you bake all (or half) of the dough as one log and then slice shortly before they finish cooking.

This recipe is my current go-to. The weird texture of the figs really stands out and goes perfectly with the whole wheat flour and walnuts. Everything in these cookies just works.

My one complaint: it’s a very wet dough. I would adjust the recipe but I always halve it and you know, things get tricky when you’re using 1/2 an egg. It may work perfectly if you make the whole recipe but if you end up with a very wet dough, don’t stress about it. The biscotti log will spread more than usual but they will bake up in the end.

Fig & Walnut Biscotti
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Ingredients
  • 1 cup whole-wheat flour
  • 3/4 cup all-purpose flour
  • 3/4 cup dark brown sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3 large eggs
  • 1 cup dried mission figs, chopped
  • 1 cup walnuts, toasted and chopped
Instructions
  1. Preheat oven to 325F. In a large bowl, whisk together flours, brown sugar, baking powder, salt, and cinnamon.
  2. In a medium bowl, whisk eggs until they’re pale yellow, about 5 minutes Fold egg mixture into flour mixture until combined. Fold in figs and walnuts. Lightly spray a parchment-lined baking sheet with cooking spray. Divide dough in half on parchment. Form each piece of dough into a 2 1/2-inch-wide log. Bake until dough is firm but gives slightly when pressed, about 25 minutes. Transfer sheet to a wire rack and let logs cool 10 minutes. Reduce oven temperature to 300.
  3. Cut each log on the diagonal into 1/2-inch-thick slices; place slices cut side up on baking sheet. Bake 7 minutes, flip biscotti, and bake 7 minutes more. Transfer to wire rack to cool.


adapted from Everyday Food

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