Published: Updated: by Hilda Sterner | This post may contain affiliate links 5 Comments
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Crispy biscotti, studded with large chunks of toasted walnuts, sweet figs, and creamy white chocolate chips. Cardamom and cinnamon complete these crunchy Italian cookies. If you love biscotti, give my pumpkin biscotti a try too!
It's a cozy, rainy day here in Montana, the kind of day you want to spend in the kitchen baking. And since I've been contemplating the creation of this fig biscotti recipe for quite some time, I decided that today was the perfect day to make it happen!
I added some of my favorite ingredients like figs, walnuts, white chocolate, and cardamom. Let's just say the results were amazing!
Jump to:
- 🧐 Why This Recipe Works
- 🧈 How to Make This Recipe
- 🤷🏻♀️Recipe FAQs
- 👩🏼🍳 Pro Tips
- 🍪Related Recipes
- 📖 Recipe
- 💬 Comments
🧐 Why This Recipe Works
- Fig scones make excellent gifts, especially when coupled with a bag of coffee or tea.
- This is an easy recipe that anyone can tackle!
- Some of the ingredients, for example nuts and chocolate chips, can be swapped out for others based on preference.
🧈 How to Make This Recipe
Step 1: Mix flour, salt, baking powder, and spices. Beat the eggs, coconut oil, and vanilla until blended. Add the sugar and mix until completely incorporated.
Step 2: Mix in the flour mixture, then fold in figs, walnuts, and chocolate chips.
Step 3: Place parchment paper or foil on a baking sheet. With wet hands, shape the dough into a 12" log and 2½ to 3" wide.
Step 4: Bake for 30 minutes. Remove from the oven and cool for another 30 minutes.
Step 5: Transfer the log onto a cutting board. Using a bread knife, slice the log crosswise into 12 equal slices.
Step 6: Evenly space the biscotti on a
🤷🏻♀️Recipe FAQs
What's the origin of biscotti?
Biscotti are "twice-baked" Italian cookies, also known as "Cantucci." They originated in the city of Prato, Italy.
Are biscotti supposed to be hard?
Yes, biscotti are known for being hard-textured cookies. That's what makes them so perfect for dunking!
How long do biscotti keep?
Biscotti last Forever! Ok, that's a slight exaggeration, but seriously, I've never had biscotti go stale. This is especially true if they are stored in a tin container. Storing the biscotti this way keeps them crisp. Just be sure they are completely cool prior to storing.
👩🏼🍳 Pro Tips
- Figs are my favorite fruit, but if I used fresh figs, they would retain too much moisture. This would prevent the biscotti from getting crispy enough. Luckily, dehydrated figs are the perfect solution and are available year-round.
- Walnuts are one of my favorite nuts to use in baked goods. As a matter of fact, I can resist most baked goods as long as they don't contain nuts. Walnuts are also very nutritious and high in antioxidants and healthy omega-3 fats. If you prefer, you can use pistachios, almonds, or your favorite nut.
- Chocolate, who doesn't love it? I couldn't resist adding white chocolate chips to this recipe. With the combination of figs, walnuts, cardamom, and chocolate, do you blame me for calling this recipe the "Best Biscotti Recipe?"
- Make sure the biscotti loaves are completely cool before you slice them. A serrated bread knife works best.
- Store biscotti in an airtight container for longer storage. Tin containers work best!
- Homemade Fig Newtons
- Cardamom Fig Scones
- Cranberry Pistachio Biscotti
- Fig Syrup
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📖 Recipe
Walnut Fig Biscotti Recipe
Delicious fig and walnuts biscotti, begging to be dunked in your coffee or tea.
5 from 5 votes
Print Pin Rate
Course: Dessert, Snacks
Cuisine: Italian
Prep Time: 15 minutes minutes
Cook Time: 50 minutes minutes
Resting Time: 30 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Servings: 12 biscotti
Calories: 159kcal
Author: Hilda Sterner
Ingredients
- 1⅓ cups all purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon cardamom
- ½ teaspoon cinnamon
- 2 eggs
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- ½ cup sugar
- ⅓ cup chopped walnuts
- ½ cup chopped fresh figs
- ⅓ cup white chocolate
Instructions
Preheat the oven to 350℉
Mix flour, salt, baking powder, cardamom, and cinnamon in a bowl and set aside. Using an electric mixer, beat the eggs, coconut oil, and vanilla extract until blended. Add the sugar and mix until completely incorporated.
Mix in the flour mixture, then fold in the dried figs, walnuts, and chocolate chips.
Place parchment paper on a baking sheet. With wet hands, shape the dough into a log 12" long and 2½ to 3" wide.
Bake in a preheated oven for 30 minutes. Remove from the oven and cool for 30 minutes. While the log is cooling, reduce oven temperature to 325°F.
Gently transfer the log onto a cutting board. Using a bread knife, slice the log crosswise into 12 equal portions.
Evenly space the biscotti on baking sheet and bake for another 20 minutes.
Cool completely before eating. The biscotti will harden as they cool.
Notes
- Figs are my favorite fruit, but if I used fresh figs, they would retain too much moisture. This would prevent the biscotti from getting crispy enough. Luckily, dehydrated figs are the perfect solution and are available year-round.
- Walnuts are one of my favorite nuts to use in baked goods. As a matter of fact, I can resist most baked goods as long as they don't contain nuts. Walnuts are also very nutritious and high in antioxidants and healthy omega-3 fats. If you prefer, you can use pistachios, almonds, or your favorite nut.
- Chocolate, who doesn't love it? I couldn't resist adding white chocolate chips to this recipe. With the combination of figs, walnuts, cardamom, and chocolate, do you blame me for calling this recipe the "Best Biscotti Recipe?"
- Make sure the biscotti loaves are completely cool before you slice them. A serrated bread knife works best.
Nutrition
Serving: 1biscotti | Calories: 159kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 63mg | Potassium: 111mg | Fiber: 1g | Sugar: 12g | Vitamin A: 56IU | Vitamin C: 0.3mg | Calcium: 36mg | Iron: 1mg
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Reader Interactions
Comments
Kim says
Hi Hilda,
Your ingredient list states 1/2 cup chopped fresh figs but you note that it is best to use dehydrated or dried figs. What quantity of these do you use - is it a 1:1 ratio?
Cheers in advance,
KimReply
Hilda Sterner says
Hi Kim
I should update this post with clearer instructions, sorry about that! It's one of my older posts. You can use either fresh figs or dried. If you do use fresh, just make sure they haven't been previously frozen because they end up retaining a ton of liquid. If you decide to use dried, use 1/3 cup (chopped) instead. You can also rehydrate them if you'd like, just pat them with paper towels to remove excess water before using them.Reply
Kim says
Merci beaucoup Hilda 🙂
Kelly Methey says
I love Biscotti! This recipe looks fantastic! Can’t wait to try it! Keep these amazing recipes coming!Reply
HildaSterner says
It is, if I wasn't leaving tomorrow, I'd let you try some!
Reply
