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RECIPE
9 INGREDIENTS10 STEPS1hr 10min

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.
Fig and Walnut Biscotti Recipe | SideChef
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.
The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
https://www.thefitmediterranean.com/
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The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
https://www.thefitmediterranean.com/
1hr 10min
Total Time
$0.05
Cost Per Serving

Ingredients

US / METRIC
Servings:
10
Serves 10
1 tsp
Baking Powder
2
Small Eggs
1/3 cup
Dark Brown Sugar
1/8 tsp
to taste
Walnuts
to taste
Dried Figs
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Nutrition Per Serving

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CALORIES
73
FAT
0.9 g
PROTEIN
2.3 g
CARBS
14.6 g

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 (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 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.
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Nutrition Per Serving
Calories
73
% Daily Value*
Fat
0.9 g
1%
Saturated Fat
0.2 g
1%
Trans Fat
0.0 g
--
Cholesterol
31.6 mg
11%
Carbohydrates
14.6 g
5%
Fiber
0.6 g
2%
Sugars
7.5 g
--
Protein
2.3 g
5%
Sodium
83.5 mg
4%
Vitamin D
--
--
Calcium
19.0 mg
1%
Iron
0.6 mg
3%
Potassium
20.4 mg
0%
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