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50 Ratings
5 star values:
12
4 star values:
20
3 star values:
10
2 star values:
5
1 star values:
3
Back to Fig and Walnut Biscotti
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Fig and Walnut Biscotti
Recipe Summary
Yield: Makes 30
Ingredients
Ingredient Checklist
1 cup whole-wheat flour (spooned and leveled)
3/4 cup all-purpose flour, (spooned and leveled)
3/4 cup packed dark-brown sugar
2 teaspoons baking powder
3/4 teaspoon coarse salt
3/4 teaspoon anise seed, chopped
3 large eggs
1 tablespoon finely grated orange zest (from 1 large orange)
1 cup coarsely chopped dried Calimyrna figs (6 ounces)
1 cup walnuts, toasted and roughly chopped
Nonstick cooking spray
Gallery
Fig and Walnut Biscotti
Recipe Summary
Yield: Makes 30
Gallery
Fig and Walnut Biscotti
Fig and Walnut Biscotti
Fig and Walnut Biscotti
Recipe Summary
Yield: Makes 30
Recipe Summary
Yield: Makes 30
Yield: Makes 30
Makes 30
Ingredients
Ingredients
- 1 cup whole-wheat flour (spooned and leveled)
- 3/4 cup all-purpose flour, (spooned and leveled)
- 3/4 cup packed dark-brown sugar
- 2 teaspoons baking powder
- 3/4 teaspoon coarse salt
- 3/4 teaspoon anise seed, chopped
- 3 large eggs
- 1 tablespoon finely grated orange zest (from 1 large orange)
- 1 cup coarsely chopped dried Calimyrna figs (6 ounces)
- 1 cup walnuts, toasted and roughly chopped
- Nonstick cooking spray
Directions
Preheat oven to 325 degrees. In a large bowl, whisk together flours, brown sugar, baking powder, salt, and anise. In a medium bowl, whisk eggs until they’re pale yellow and hold a ribbon for 1 second when whisk is lifted, about 5 minutes. Whisk in zest.
Fold egg mixture into flour mixture until combined. Fold in figs and walnuts. Lightly spray a parchment-lined baking sheet with cooking spray. Divide dough in half on parchment. Spray hands with cooking spray; form each piece of dough into a 2 1/2-inch-wide log. Bake until dough is firm but gives slightly when pressed, about 25 minutes. Transfer sheet to a wire rack and let logs cool 10 minutes. Reduce oven temperature to 300 degrees.
Cut each log on the diagonal into 1/2-inch-thick slices; place slices, cut side up, on sheet. Bake 7 minutes, flip biscotti, and bake 7 minutes more. Transfer to a wire rack to cool completely.
Reviews
Add Rating & Review
50 Ratings
5 star values:
12
4 star values:
20
3 star values:
10
2 star values:
5
1 star values:
3
Reviews
Add Rating & Review
50 Ratings
5 star values:
12
4 star values:
20
3 star values:
10
2 star values:
5
1 star values:
3
Add Rating & Review
50 Ratings
5 star values:
12
4 star values:
20
3 star values:
10
2 star values:
5
1 star values:
3
50 Ratings
5 star values:
12
4 star values:
20
3 star values:
10
2 star values:
5
1 star values:
3
50 Ratings
5 star values:
12
4 star values:
20
3 star values:
10
2 star values:
5
1 star values:
3
- 5 star values:
- 12
- 4 star values:
- 20
- 3 star values:
- 10
- 2 star values:
- 5
- 1 star values:
- 3
All Reviews for Fig and Walnut Biscotti
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Fig and Walnut Biscotti
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
