Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
In a large bowl, whisk together
All-Purpose Flour (60 g)
,
Whole Wheat Flour (40 g)
,
Dark Brown Sugar (75 g)
,
Baking Powder (4 g)
,
Salt (as needed)
, and
Vanilla Extract (2 mL)
.
Step 3
In a medium bowl, whisk
Small Eggs (2)
until they’re pale yellow and hold a ribbon for 1 second when whisk is lifted. This should take about 5 minutes. Fold egg mixture into flour mixture until combined.
Step 4
Chop up the
Dried Figs (to taste)
and
Walnuts (to taste)
and fold them in.
Step 5
Form the dough into a 2 1/2-inch-wide log.
Step 6
Bake until dough is firm but slightly gives when pressed, about 25-30 minutes. Transfer sheet to a wire rack and let log cool 10 minutes.
Step 7
Cut each log diagonally into 1/2-inch-thick slices (1 cm).
Step 8
Place slices cut side up, on sheet. Bake for 7 minutes, flip biscotti and bake 7 minutes more.
Step 9
Transfer to a wire rack to cool completely.
Step 10
Store in a jar or air-tight container.
