Fig Walnut Biscotti
Fig Walnut Biscotti are a delicious hard Italian cookie recipe. Twice baked crisp fruit Italian cantucci biscuits filled with dried figs and nuts.
Servings: 36 cookies
Calories: 88kcal
Equipment
- Stand mixer or large bowl and hand mixer
- Measuring Cups
- Measuring spoons
- Knife
- Silicone Baking Mats or parchment paper
Ingredients
- 4 Tablespoons unsalted butter softened
- 1 cup sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- ½ Tablespoon orange zest
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup chopped dried figs (approximately 4.5 ounces)
- ¾ cup chopped walnuts
Instructions
- Preheat oven to 350°F with a rack in the middle position.
- In the bowl of a stand mixer with the paddle attachment (or using a large bowl with a hand mixer) beat the butter and sugar together at medium speed.4 Tablespoons unsalted butter, 1 cup sugar
- Add the eggs one at a time, combining fully before adding the other.2 large eggs
- Add the vanilla and orange zest, and briefly mix to combine.½ teaspoon vanilla extract, ½ Tablespoon orange zest
- Reduce speed to low. Add the flour, baking powder, dried figs, walnuts, and salt and mix until just combined.2 cups all purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt, 1 cup chopped dried figs, ¾ cup chopped walnuts
- Remove the dough from the bowl and split into two halves. The dough will be sticky but not overly wet.
- Roll the dough out into two logs approximately 12 inches long and 2 inches wide (slightly flattened with your hands). Place on a silicone mat or parchment lined baking sheet.
- Bake the loafs for about 20 minutes, or until they are starting to develop cracks on the top.
- Remove from the oven and let the logs cool for only 10 minutes.
- Use a sharp knife to cut the logs, at a diagonal, into cookies approximately 1/2 inch thick.
- Place all of the slices onto the baking sheet again (touching is fine as they will no longer expand).
- Put the cut cookies back in the oven for an additional 15 minutes.The cookies will feel crisp on top but still slightly "give" and push down in the middle.
- Remove from the oven and let cool on a cooling rack completely. They will harden more as they cool.
- Store in an air tight container up to 1 month.
Notes
If decorating with glaze, do not do this until the cookies are cool. Otherwise the glaze will run off and not stick.
Nutrition
Serving: 1cookie | Calories: 88kcal | Carbohydrates: 14g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 21mg | Potassium: 62mg | Fiber: 1g | Sugar: 8g | Vitamin A: 55IU | Vitamin C: 0.2mg | Calcium: 17mg | Iron: 1mg
