Fig and Walnut Biscotti
User Reviews
4.7
Fig and Walnut Biscotti
Description
Fig and Walnut Biscotti bring together dried figs and chopped walnuts in a dough scented with orange zest and anise seed for a nuanced flavor profile. After mixing a rich batter with brown sugar and eggs, the dough is shaped into logs and baked until firm but still soft to the touch. The logs are then sliced diagonally and returned to the oven for a second bake, producing the classic biscotti crunch. The final cookies have a golden exterior and a texture that balances chewiness from the figs with crunch from the nuts. These biscotti make a thoughtful companion to hot beverages or a casual snack.
The flavor balance arises from the interplay of sweet figs, earthy walnuts, bright citrus zest, and the mild licorice accent of anise. Baking the dough twice ensures the biscotti dry out thoroughly, creating their characteristic crispness without becoming overly hard. The use of dark brown sugar enriches the dough's deep sweetness and moistness.
For best results, serve the biscotti by themselves or dunk them in coffee, tea, or dessert wine. Storing them in an airtight container at room temperature preserves their texture for several days.
Ingredients
- 1¾ cups all-purpose flour
- ¾ cup dark brown sugar
- 2 teaspoons baking powder
- ¾ teaspoon salt coarse
- ¾ teaspoon anise seed
- 3 egg
- 1 tablespoon orange zest
- 1 cup fig 6 ounces, dried, coarsely chopped
- 1 cup walnuts roughly chopped
Instructions
- 1. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
- 2. In a large bowl, whisk together the flour, brown sugar, baking powder, salt and anise seed. In a medium bowl, whisk the eggs until they're thick and pale yellow, about 5 minutes. Whisk in the orange zest.
- 3. Fold the egg mixture into the flour mixture until combined. Fold in the figs and walnuts.
- 4. Turn out the dough onto a well-floured surface and divide in two. With floured hands, shape into two logs, about 2½ inches wide and 8 to 10 inches long. Place on prepared baking sheet.
- 5. Bake until the dough is firm but gives slightly when pressed, about 25 minutes. Transfer the baking sheet to a wire rack and let cool 10 minutes. Reduce the oven temperature to 300 degrees F.
- 6. Cut each log on the diagonal into ½-inch-thick slices; places slices, cut side up, on sheet. Bake for 7 minutes, flip biscotti, and bake 7 minutes more. transfer to a wire rack to cool completely. Store in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30biscotti
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Calories | 92kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Cholesterol | 16mg | 5% |
| Sodium | 66mg | 3% |
| Potassium | 99mg | 2% |
| Sugar | 7g | 14% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 32mg | 3% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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