Fig and Walnut Biscotti

Crunchy, flavorful biscotti made with no oil nor butter. Biscotti is the plural form of biscotto. The word originates from the medieval Latin word biscoctus, meaning “twice-cooked”. It characterized oven-baked goods that were baked twice, so they became very dry and could be stored for long periods of time. Such nonperishable food was particularly useful during journeys and wars, and twice-baked breads were a staple food of the Roman legions.

Total Time

1hr 10min

4.5

2 Ratings

Author: The Fit Mediterranean

Servings:

Ingredients

•

1/2 cup

All-Purpose Flour

•

1/3 cup

Whole Wheat Flour

•

1 tsp

Baking Powder

•

1/2 tsp

Vanilla Extract

•

Small Eggs

•

1/3 cup

Dark Brown Sugar

•

1/8 tsp

Salt

•

to taste

Walnuts

•

to taste

Dried Figs

Cooking Instructions

Preheat oven to 350 degrees F (180 degrees C).

In a large bowl, whisk together All-Purpose Flour (1/2 cup) , Whole Wheat Flour (1/3 cup) , Dark Brown Sugar (1/3 cup) , Baking Powder (1 tsp) , Salt (1/8 tsp) , and Vanilla Extract (1/2 tsp) .

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.

Chop up the Dried Figs (to taste) and Walnuts (to taste) and fold them in.

Form the dough into a 2 1/2-inch-wide log.

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.

Cut each log diagonally into 1/2-inch-thick slices (1 cm).

Place 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.

10.

Store in a jar or air-tight container.

Nutrition Per Serving

CALORIES

FAT

0.9 g

PROTEIN

2.3 g

CARBS

14.6 g