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: Weekend Baking Project: Fig and Walnut Biscotti Cookie Monster: Fig and Walnut Biscotti


  • 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


  1. 1

    In a medium bowl, whisk together flour, baking powder, baking soda, nutmeg, cloves, cinnamon, and salt.

  2. 2

    In a large bowl, beat together butter, sugar, and brown sugar until creamy. Beat in eggs one at a time.

  3. 3

    Add orange zest and vanilla extract and beat until incorporated.

  4. 4

    Add flour mixture to bowl and beat until just combined. Stir in figs and walnuts.

  5. 5

    Wrap dough in plastic wrap and let rest in refrigerator for 40 minutes.

  6. 6

    Preheat oven to 350°F. Line a baking sheet with parchment paper.

  7. 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.

  8. 8

    Take log out of oven and, when cool enough to handle, slice log on the bias into 1/2 inch wide pieces.

  9. 9

    Spread cookies out on baking sheet and bake until toasted and dry, about 20 minutes.


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