These fig and walnut studded biscotti are spiced with nutmeg, cinnamon, and cloves.
When buying your dried figs, look for a shop that has high turnover to ensure that your figs are soft and chewy rather than hard. If you do find yourself with exceptionally dry dried figs, soak them in boiling water for 5 minutes before chopping them and adding them to the dough.
Adapted from Gina de Palma.
- 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
In a medium bowl, whisk together flour, baking powder, baking soda, nutmeg, cloves, cinnamon, and salt.
In a large bowl, beat together butter, sugar, and brown sugar until creamy. Beat in eggs one at a time.
Add orange zest and vanilla extract and beat until incorporated.
Add flour mixture to bowl and beat until just combined. Stir in figs and walnuts.
Wrap dough in plastic wrap and let rest in refrigerator for 40 minutes.
Preheat oven to 350°F. Line a baking sheet with parchment paper.
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.
Take log out of oven and, when cool enough to handle, slice log on the bias into 1/2 inch wide pieces.
Spread cookies out on baking sheet and bake until toasted and dry, about 20 minutes.