Fig and Toasted Walnut was the last recipe of ten on my holiday biscotti baking list. It’s one of three new biscotti recipes I’ve added to my collection this year.
Don’t know why I left making these until last and even hesitated in making them right up to the very end. It could be because of a few questions about the recipe itself but as usual a couple of minor changes and I was ready to give it a try.
After successfully baking nine double batches of flavourful biscotti and a kitchen ready for major cleanup I hoped for one last double batch good enough to complete my baking.
All done! And a perfect finale. Fragrant with warm spices, toasted walnuts and sweet sun-dried figs in a crisp, crunchy biscotti…absolutely delicious.
Fig and Toasted Walnut Biscotti
1 ¾ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon nutmeg
¼ teaspoon cloves
1 teaspoon cinnamon
¼ teaspoon salt
½ cup plus 2 tablespoons butter, room temperature
¼ cup plus 1 teaspoon granulated sugar
1/3 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
¾ cup dried figs finely chopped (stem removed before chopping)
3/4 cup toasted, chopped walnuts
- Remove stem from figs and chop them into a 1/4 inch dice. Dust with flour to prevent figs from sticking together then shake off as much flour as possible
- Coarsely chop walnuts.
- Sift together flour, baking powder, baking soda, nutmeg, cloves and cinnamon.
- 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 until blended in.
- Add flour mixture and beat until just combined.
- Stir in figs and walnuts.
- Divide dough in half and wrap each piece in plastic wrap, refrigerate for 40 minutes.
- Preheat oven to 375 degrees F. and line baking sheet with parchment paper.
- Roll each piece of dough into a 2 inch diameter roll. (Make 2 to 3 rolls depending on size of baking sheet.)
- Bake until lightly golden 25 to 30 minutes.
- Take logs out of the oven and when cool enough to handle cut logs on the bias into ½ to ¾ inch slices.
- Place slices on their side and bake for 6 minutes.
- Turn slices over and bake an additional 6 minutes
- Cool biscotti on rack.
- Makes approximately 28 biscotti.
Notes, Tips and Suggestions
- Although the recipe didn’t instruct, I found it necessary to dust the fig pieces with a little flour. This kept the pieces from sticking together making big clumps of figs in the dough. Make sure to shake off excess flour.
- This is the first biscotti recipe I’ve made requiring the dough to be refrigerated before rolling. Even though the dough was not sticky and would have rolled out well I followed the recipe and refrigerated it as instructed with good results. I wasn’t going to take any chances with my last batch of biscotti!
- Fancy nutcracker? One of the best wedding favors ever!