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Fig and Walnut Biscotti
These fig and walnut studded biscotti are spiced with nutmeg, cinnamon, and cloves.
Adapted from Gina de Palma.
Fig and Walnut Biscotti
About This Recipe
| Yield: | makes about 2 dozen biscotti |
| Active time: | 30 minutes |
| Total time: | 2 hours |
| This recipe appears in: | Cookie Monster: Fig and Walnut Biscotti |
Ingredients
- 1 3/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 10 tablespoons unsalted butter, at room temperature
- 1/4 cup plus 1 teaspoon sugar
- 1/3 cup packed dark brown sugar
- 2 large eggs
- 1 packed teaspoon grated orange zest
- 1 teaspoon vanilla extract
- 1 cup dried figs, stems removed and quartered
- 1 cup walnuts, toasted and roughly chopped
- 1 egg white, lightly beaten
Procedures
-
1
In a medium bowl, whisk together flour, baking powder, baking soda, nutmeg, cloves, cinnamon, and salt.
-
2
In a large bowl, beat together butter, sugar, and brown sugar until creamy. Beat in eggs one at a time.
-
3
Add orange zest and vanilla extract and beat until incorporated.
-
4
Add flour mixture to bowl and beat until just combined. Stir in figs and walnuts.
-
5
Wrap dough in plastic wrap and let rest in refrigerator for 40 minutes.
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6
Preheat oven to 350°F. Line a baking sheet with parchment paper.
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7
Lightly flour a work surface. Roll dough out into a log that stretches the length of the baking sheet. Brush log with egg white and sprinkle with sugar. Bake until lightly golden, about 30 minutes.
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8
Take log out of oven and, when cool enough to handle, slice log on the bias into 1/2 inch wide pieces.
-
9
Spread cookies out on baking sheet and bake until toasted and dry, about 20 minutes.
