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.

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