Fig Walnut Biscotti - Catholic Courier

Fig Walnut Biscotti

Fig Walnut Biscotti (Recipe from video in Advent Calendar 2018)

Dry Ingredients:

· 1 cup chopped walnuts, toasted

· 1 cup chopped figs ~1/4 inch pieces

· 2 ¼ cups flour

· 1 cup sugar

· 1 tsp. baking powder

· 1/8 tsp. salt

· Orange zest to taste

Wet Ingredients:

· 3 large eggs

· 2 tsp. vanilla extract

· 1 tsp. orange extract

¬∑ 3 Tbsp. orange liquor (can omit if you don’t have it)


Preheat oven to 350 degrees. Toast walnuts for 2 minutes and let them cool.

Mix the dry ingredients in a bowl. Add the cooled walnuts and chopped figs and toss to coat.

In a separate bowl, combine the wet ingredients then pour into the dry ingredients. Combine using a pastry blender and form a ball of dough.

Split the dough in half. On a lightly floured surface, roll each half into a 12-inch-long log. Press down evenly along the top of each log to flatten until the log is about 3 inches wide.

Place the logs onto one sheet pan lined with parchment paper. Bake at 350 degrees for 25 minutes.

Remove from the parchment and let cool on a wire rack for 15 minutes.

Cut each log on the bias into biscotti pieces that are about ¬Ω inch wide.

Lower the oven temperature to 300 degrees.

Place the biscotti on an unlined pan and bake for 10 minutes on one side, then flip and bake for 10 minutes on the opposite side.

Remove the biscotti from the pan and let them cool completely before storing.

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