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)
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)
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.
Store in a jar or air-tight container.