wholeliving

Fig and Walnut Biscotti

Everyday Food, March 2010
  • Yield Makes 30
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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

  1. 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.

  2. 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.

  3. 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.

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