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Fig and Walnut Biscotti

I’m Italian and so I have eaten my fair share of biscotti. In fact, I probably ate more biscotti by the time I was 10 years old than most people eat in their entire lives. My grandma made weekly batches and would keep them in cookie jars and tins around the house. Anytime someone visited, she had something to put out with coffee. And we spent a lot of time at my Grandma’s. I never liked coffee, but I started dipping biscotti when I was a kid. It’s the only time coffee tastes good to me. And these biscotti? I think they’ve officially moved into #2 in terms of my favorite biscotti ever. First are ones made with anisette. Not anise – anisette. My grandfather used to put a shot of it in his coffee and biscotti flavored with anisette and then dunked in coffee? Sublime. Oh but these, these are my new favorite. And they are definitely worthy of packaging up and gifting for the holidays.

The biscotti dough is flavored with orange zest and anise seed, and copious amounts of chopped dried figs and walnuts are mixed in. I am an absolute fig nut. I love them. It’s the reason that cucidati are one of my favorite cookies and why I immediately jumped at a fig-almond cheesecake on a restaurant menu. Anytime I see a recipe with figs I immediately want to make it, and these biscotti were no exception. I also love these because they are a somewhat different texture than I’m used to. Most biscotti I make are toasted and crunchy; while these are also twice-baked, they retain a soft texture making them a little closer to an actual cookie.

If you like figs even a little, you will absolutely love the flavors in this recipe!

More Biscotti Recipes

Plain Biscotti (vanilla flavored)
Anise-Almond Biscotti
Chocolate Biscotti
Chocolate-Pistachio Biscotti
Cranberry-White Chocolate Almond Biscotti
Parmesan Black Pepper Biscotti

Fig and Walnut Biscotti

Yield: About 30

Prep Time: 15 minutes

Cook Time: 40 minutes total

Total Time: 1 hour

Ingredients:

1¾ cups all-purpose flour
¾ cup dark brown sugar
2 teaspoons baking powder
¾ teaspoon coarse salt
¾ teaspoon anise seed
3 eggs
1 tablespoon orange zest
1 cup coarsely chopped dried figs (6 ounces)
1 cup walnuts, roughly chopped

Directions:

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.

(Recipe adapted from Everyday Food, March 2010)

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50 Responses to “Fig and Walnut Biscotti”

  1. Lora on December 8, 2010 at 1:54 am

    looks like a wonderful biscotti recipe. I love the fig and walnut combo.

    Reply

  2. Katie on December 8, 2010 at 2:29 am

    Looks delicious and very festive. Perfect for giving as gifts in little bags

    Reply

  3. Blog is the New Black on December 8, 2010 at 5:29 am

    Great recipe- I’ve been wanting to use figs in a dessert!

    Reply

  4. Estela @ Weekly Bite on December 8, 2010 at 6:09 am

    What a great idea putting fig in biscotti. I’m a huge biscotti fan but have never had it with fig. Can’t wait to try this!

    Reply

  5. CaSaundra on December 8, 2010 at 8:21 am

    Your biscotti looks beautiful–I can never get mine to look perfect!

    Reply

  6. Paula on December 8, 2010 at 9:25 am

    Great looking biscotti!

    Reply

  7. Katrina on December 8, 2010 at 9:36 am

    Amazing recipe. Biscotti is so tasty!

    Reply

  8. Avanika (Yumsilicious Bakes) on December 8, 2010 at 9:58 am

    Can you believe I’ve never tried biscotti? We don’t get it here, and I’ve never been too motivated to make it since it just seems too hard and crunchy. This one here, it mightt just change my mind!!

    Reply

  9. Kerri on December 8, 2010 at 10:10 am

    Can I substitute anise flavoring foranise seed or would that totally mess with the dough?

    I have eaten my weight times 10 in biscotti, I’m Italian as well! Love them

    Reply

  10. Kelli @ The Corner Kitchen on December 8, 2010 at 4:55 pm

    I just made these (although yours look a lot prettier than mine)…delicious. I was out of walnuts, so I used almonds instead…good substitution for anyone that doesn’t like walnuts.

    Reply

  11. Tina from PA on December 8, 2010 at 5:24 pm

    I love figs, too! If you don’t stop posting so many wonderful recipes,I’m gonna end up making about 40 different things this year! O

    Reply

  12. Maria on December 8, 2010 at 7:36 pm

    I haven’t made biscotti in a long time. I need to change that. Looks so good!

    Reply

  13. Milisa on December 8, 2010 at 10:29 pm

    Sounds amazing!

    Reply

  14. Andrea on December 8, 2010 at 11:40 pm

    This recipe sounds great! I like biscotti but most is too hard for me so I love it that this one is softer.

    Reply

  15. Vicki in GA on December 9, 2010 at 2:47 am

    I would rather eat biscotti than any cookie or sweet treat.
    I like them crunchy, too.
    Figs in biscotti! It doesn’t get any better than that.

    Thanks for a wonderful selection of recipes.

    Reply

  16. Mardi@eatlivetravelwrite on December 9, 2010 at 6:50 am

    These are absolutely gorgeous – not to mention unusual flavours – LOVE them. So festive!

    Reply

  17. Lisa S on December 9, 2010 at 7:56 am

    I just started experimenting with biscotti and this looks like a wonderful recipe to try (although I can’t have walnuts, so I may just leave those out). I recently made biscotti with both figs and dates – I agree, anything with fig is a sure-thing!

    Reply

  18. I absolutely love biscotti. ::sigh:: This looks fantastic too. Figs are so good and would be wonderful when paired with the walnuts in this. Wow.

    Reply

  19. sana on December 9, 2010 at 1:42 pm

    I first tried biscotti with a recipe from your site (chocolate-pistachio) and fell in love with it.. This looks amazing with the walnuts and figs..yumm!

    Reply

  20. Green Girl @ A little bit of everything on December 9, 2010 at 1:48 pm

    I’m not a coffee dinker but from time to time I love dipping my cookies in some coffee and enjoy them. Your biscotti look and sound so good I would eat them alone.
    Thanks for sharing, hope you’re having a wonderful week

    Reply

  21. Luna on December 9, 2010 at 1:59 pm

    these biscotti look and sound heavenly. All the best. Luna

    Reply

  22. Shari on December 9, 2010 at 5:42 pm

    What a wonderful recipe – figs are just coming into season here in Australia, and I have a fig tree in our backyard. I can’t wait to make this recipe – and I have added it as a link on my blog. Thanks!

    Reply

  23. Sandra on December 9, 2010 at 7:56 pm

    Wow, haven’t heard of anisette in years. My parents were from Louisiana and it was part of the Creole culture. Thanks for sharing this great recipe.

    Reply

  24. Lisa { AuthenticSuburbanGourmet } on December 10, 2010 at 12:24 am

    Great recipe! I too am obsessed with figs – fresh or dried. Love that you added them to biscotti. This is a MUST make recipe. TY for sharing.

    Reply

  25. Mina on December 10, 2010 at 1:44 am

    Fig and Walnut!!! LOVELY :)

    Reply

  26. Becky on December 10, 2010 at 7:14 am

    I love biscotti, too, but have never made them. i’m bookmarking this recipe. I may have to make these for New Years;)

    Reply

  27. Barbara Budelman on December 10, 2010 at 10:01 am

    Just came out of the oven….!!! Wonderful! I will be keeping this one handy.

    Thanks so much!
    Barbara

    Reply

    • Michelle on December 10th, 2010 at 2:35 pm

      You’re welcome! Enjoy! :)

      Reply

  28. Hanaa on December 10, 2010 at 6:14 pm

    How cool that you use anise seeds in your biscotti too (I do the same thing – my standby biscotti is Almond/Cranberry biscotti with anise seeds). Did I read this correctly? You don’t use butter or oil in the biscotti? Interesting!

    Reply

    • Michelle on December 13th, 2010 at 12:02 am

      Hi Hanaa, You read correctly! Just about every biscotti recipe of mine has fat in it (butter or oil) but this one didn’t and it made me pause as well. But I went with it and these are delicious! I do think that helps them keep the softer texture. Still firm, but not crunchy like most biscotti.

      Reply

      • heidi on October 20th, 2011 at 5:08 pm

        I just made these – the house smells so good. I did have to add a little bit of oil as the dough was so dry it wouldn’t stick together. Was yours sticky enough? I also double the batch, so I am wondering if that has anything… any thoughts?

        Reply

  29. the urban baker on December 10, 2010 at 7:31 pm

    what a great flavor combo. these are gorgeous and I am sure they taste as good as they look!

    Reply

  30. Becky on December 11, 2010 at 7:14 am

    Congrats on the Top 9 today!

    Reply

  31. Peggy on December 11, 2010 at 8:56 am

    This biscotti sounds absolutely wonderful! The fig and walnut combination is definitely a keeper!

    Reply

  32. aajay on December 18, 2010 at 1:37 pm

    I just made these as a change from my usual ones. I used tangerine rind as I had no oranges and, stupidly, grabbed the baking soda instead of the baking powder. However they turned out fine–I love the citrus and anise. Any ideas on soda vs powder? I’m thinking that the molasses in the brown sugar helped with the soda and prevented a disaster.

    Reply

    • Michelle on February 16th, 2011 at 10:37 pm

      Hi Aajay – both are leavening agents but baking powder contains not only baking soda, but also cream of tartar and starch. Usually a recipe with baking soda reacts with the moisture and needs to be baked immediately to activate, while a recipe with baking powder isn’t as finicky. My guess is because the biscotti don’t get very high and are meant to be hard there wasn’t an issue with the accident.

      Reply

  33. abigail on December 20, 2010 at 10:17 pm

    i made this biscotti as soon as i got the email. i love love love figs, raisins, currants, dates and basically any dried fruit. the flavor is amazing. i like mine a little bit more crisp but my kids and boyfriend dont so i cooked them as directed and they came out nice and soft. when i get ready to eat one i toast it for a few minutes on teach side. oh my goodness, this biscotti is far from traditional and i love every bite of it. thanks for another great recipe.

    Reply

  34. Emberly K.K on January 8, 2011 at 7:52 am

    These are amazing! My mom, dad and I drank them with Red Labal tea.

    Reply

  35. Emberly K.K on January 8, 2011 at 7:53 am

    These are amazing! I cooked them for 14 min on each side. My mom, dad and I drank them with Red Labal tea.

    Reply

  36. patttg on June 1, 2011 at 3:17 am

    Finally, something my ‘finiky’ eating husband will have something to make him smile. I love to bake.
    **fun, fun, fun all around
    bless your heart
    (GA)

    Reply

  37. Samruddhi on June 20, 2011 at 10:09 am

    Hi..

    New to your blog and absolutely in love with it.I wanted to try these biscottis and also the chocolate pista once but have a confusion.Here you have mentioned to bake second time for 7 mins and then flipping and again b ake for another 7 mins.But in chocolate-pistachio biscotti you have said just bake the slices for 10-12 min.SO im confused whether to bake it twice for shorter time or once for longer time.
    Kindly advice want to bake them tomorrow.
    thanks

    Reply

    • Michelle on June 20th, 2011 at 3:05 pm

      If you are baking the biscotti on a cooling rack in the oven (so air circulates underneath) you don’t need to stop to turn them over. However, if you are just using a baking sheet with parchment paper you will need to turn them over halfway through.

      Reply

      • Samruddhi on June 21st, 2011 at 3:37 pm

        Thanks a lot for your reply Michelle, I made chocolate and pistachio biscottis along with these ones..both have come wonderful.And also made peanut biutter cookies they were also yummy .thanks once again…:-)))

        Reply

  38. mary on November 16, 2012 at 6:29 am

    these biscotti are out of the world. i do them quite often and i bake lots and give them as presents. i recommend them.

    Reply

  39. Shaima on August 5, 2013 at 1:04 pm

    Do you know if I can use fresh figs? I picked my figs a few weeks ago and froze them. I really want to make this recipe but not sure if I can with the figs I have

    Reply

    • Michelle on August 5th, 2013 at 8:23 pm

      Hi Shaima, I haven’t used fresh figs and obviously the texture and moisture content is very different in fresh figs, so the batter might end up a little too “wet”. If you try it, you may need to compensate with more flour. Let me know how it goes if you try it.

      Reply

  40. Domenica on September 1, 2013 at 8:34 pm

    I just made the fig and walnut biscotti and they are wonderful! I love figs!

    Reply

  41. Abbey on September 21, 2013 at 10:24 am

    Could you make this with fresh figs?

    Reply

    • Michelle on September 23rd, 2013 at 11:26 am

      Hi Abbey, I don’t believe so, since they have a higher water content vs. the dried figs. Other aspects of the recipe would need to be altered.

      Reply

  42. Carrie on December 24, 2013 at 1:34 am

    Wow! These are fabulous. I have been collecting biscotti recipes for years; I make a variety of them for Christmas presents. This recipe is now my favorite! The combination of the figs, walnuts and the coarse salt is divine. Thanks for sharing this. Yum yum.

    Reply

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