06 September, 2009

Walnut Fig Biscottis


This is one of my first biscotti recipes from about a year ago, with my favorite ingredients nuts, seeds and dried fruit. I made these again the other day and realized that these little cookies fit perfectly into the festive season. All these dried fruit and nuts and seeds and a heavenly spice mix will make you want to eat more than just one. I took this as an occasion to rewrite the post and the recipe and take new pictures.
And now the real good news: they are healthy, as they are  made with whole wheat flour and olive oil and only a little unrefined sugar added. They smell heavenly, they taste delicious. I wish you all a great festive season!!! And what's better to tuck in than a box with healthy cookies? Enjoy!
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WALNUT FIG BISCOTTI

(Print Recipe)

1 cup walnuts, chopped
1 cup dried figs, quartered (or 1/2 cup figs, and 1/2 cup sultanas)
1/2 cup toasted mixed seeds

1 1/3 cup whole wheat pastry flour or whole spelt flour
1/4 teaspoon salt
1 teaspoon orange zest
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves

4 tablespoons dark brown or palm sugar
2 eggs
1/4 cup olive oil

Yields 18-20
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Preheat the oven to 160C/325F.

Spread the walnuts in a pan and toast for 5 to 7 minutes, or until golden brown and fragrant. Let cool, then chop roughly. Place the dried figs in a food processor and process until they are finely chopped.

In a large bowl, sift together flour, salt, orange zest and spices.
Combine the flour with nuts and figs. Set aside.

In a separate large bowl, whisk together eggs, sugar, vanilla extract and olive oil. Add the flour-nut-fig mixture to the egg mixture and stir until combined. Form a flat long loaf out of the dough. The dough should be nice and compact, even at the top, with no air bubbles hiding in there. Bake for 45-50 minutes, or until the loaf tests done. Remove loaf from the oven.

Preheat the oven up to 220C/400F.

Using a thin serrated knife (or the thinnest, sharpest knife you have), slice the loaf into 1cm/1/2inch thick slices. Place the slices on a baking sheet and bake for 3-4 minutes or until the bottoms are golden and toasty. Pull them out of the oven. Turn them over and bake for another 4-5 minutes or until nice and crisp.

Store the biscotti in an airtight container. They will keep for about 2 weeks.

5 comments:

  1. You say to preheat the oven after saying remove from oven. What was oven temp of first operation. Also you nowhere add the figs to the dough in your directions!

    ReplyDelete
  2. Thanks for pointing this out. I will fix the figs in the directions. The oven temperature to bake the log is 160C. After taking out the log you have to increase the temperature to 220C and bake the slices at this temperature.

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  3. Anja, I made your biscotti -- EXCELLENT. I like that's a relatively unsweetened version. I upped the citrus by adding lemon oil along with the zest. There's a photo of the finished product on the latest post of my blog (www.HungrySam.blogspot.com; at the bottom).

    Thanks for the recipe!

    ReplyDelete
  4. Thanks, Hungry Sam. Glad you like them.

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  5. Perfect!!! zunicka from Slovakia

    ReplyDelete

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