Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Fig and Walnut Biscotti
Recipe

9 INGREDIENTS • 10 STEPS • 1HR 10MINS

Fig and Walnut Biscotti

4.5
2 ratings
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.
Add to plan
logo
Fig and Walnut Biscotti
Save
author_avatar
The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
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.
1HR 10MINS
Total Time
$0.09
Cost Per Serving
Ingredients
Servings
10
US / Metric
Baking Powder
1 tsp
Baking Powder
Small Egg
2
Small Eggs
Dark Brown Sugar
1/3 cup
Dark Brown Sugar
Salt
1/8 tsp
Walnut
to taste
Walnuts
Dried Fig
to taste
Dried Figs
Nutrition Per Serving
VIEW ALL
Calories
75
Fat
0.9 g
Protein
2.3 g
Carbs
15.0 g
Add to plan
logo
Fig and Walnut Biscotti
Save
author_avatar
The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
Cooking InstructionsHide images
step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
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).
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 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 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 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 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 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 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 9 Transfer to a wire rack to cool completely.
step 10
Store in a jar or air-tight container.
step 10 Store in a jar or air-tight container.
Tags
view more tags
Dairy-Free
Snack
Shellfish-Free
Vegetarian
Italian
Mother's Day
Winter
0 Saved
top