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Fig and Walnut Biscotti

Print Recipe
A traditional Italian biscuit with fruit and nuts
Course Snack
Cuisine Italian
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 30 biscotti
Calories 92
Author Michelle


  • 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


  • 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.


Calories: 92kcal | Carbohydrates: 14g | Protein: 2g | Fat: 3g | Cholesterol: 16mg | Sodium: 66mg | Potassium: 99mg | Sugar: 7g | Vitamin A: 25IU | Vitamin C: 0.4mg | Calcium: 32mg | Iron: 0.7mg