Fig Biscotti with Walnuts
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These fig biscotti with walnuts are a delightfully crunchy cookie, perfect for the holidays, and great for gifting. Some flavor combinations are just so traditional and perfect for the holidays and this is one of them!
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The holiday season is one of my favorite times of year for baking. The kitchen is warm from the oven, and the fragrance of spices fill the whole house. With a few Christmas tunes playing, that’s pretty much as good as a winter day gets, in my book.
From cookies to cakes, December is the ultimate excuse to bake all the things. And while classic sugar cookies or gingerbread might be on everyone’s list, biscotti holds a special place in my heart during the holidays.
There’s nothing quite like enjoying a crunchy biscotti with a hot cup of coffee or tea. While I often reach for my favorite chocolate almond biscotti, these fig biscotti with walnuts have become a top choice during the festive season. The sweetness of plump dried figs and the warm scent of cinnamon, nutmeg, cloves and orange peel. SO nice and cozy.
Put some in a jar, tin or mug for a lovely edible holiday gift. Maybe add a bag of your favorite ground coffee, because biscotti and coffee are a match made in heaven.
These fig and walnut biscotti also make the best after-dinner treat. Served with coffee or the best chai tea for dipping, they are perfect after a heavy holiday meal.
Why You’ll Love This Fig and Walnut Biscotti
Great for dunking. These crunchy cookies are made for dipping in coffee, tea, or even hot cocoa!
Perfect for gifting. These fig biscotti with walnuts store well, so they’re a great idea for holiday cookie swaps or homemade gifts. They look so pretty packaged up in a mason jar tied with a festive ribbon, and they’re sturdy enough to travel well, making them ideal for shipping to loved ones far away.
They’re not too sweet. If that’s what you look for in your desserts – these fig and walnut biscotti fit the bill perfectly!
Ingredient Notes
Walnuts
Walnuts add a perfect crunch to every bite and give these biscotti a nice, nutty flavor that works so well with the figs. That being said, you can definitely add any other nuts of your choice to these fig biscotti!
Dried figs
Figs bring a natural sweetness and a slightly chewy texture that I absolutely love. They also add just a hint of fruitiness that makes these biscotti a bit more special.
Unsalted butter
Using softened butter helps the dough come together smoothly and gives the fig biscotti that crisp, golden texture when they bake.
Sugar
I love using both granulated sugar and dark brown sugar in this fig biscotti! A little bit of regular sugar sweetens the dough and gives the biscotti a nice crispy finish. As for the brown sugar – it adds a deeper sweetness with a hint of molasses, which goes perfectly with the figs and spices.
Eggs
Eggs are essential to binding everything together and making sure the biscotti hold their shape when baked.
Vanilla extract
A splash of vanilla brings out the warmth in the other flavors so well! Vanilla is always a must in all my baked goods.
Orange zest
The zest from an orange adds a bright, citrusy flavor that really lifts these fig biscotti and gives them a fresh twist.
All-purpose flour
Flour gives the biscotti structure and helps them bake up with that signature crunchy texture.
Baking powder and baking soda
These help the biscotti rise just a little bit and ensure that they don’t turn out too dense.
Kosher salt
A pinch of salt balances the sweetness and brings out the flavors of the figs, walnuts, and spices.
Ground cinnamon, nutmeg, and cloves
These warm spices make the biscotti feel extra cozy and festive. They add just the right amount of holiday flavor without overpowering the other ingredients.
Step by Step Instructions
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper or a silicone baking mat. This helps prevent sticking and makes cleanup super easy.
- In a food processor, add the walnuts and figs. Pulse for about 30 seconds, or until the mixture is finely chopped.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened butter, granulated sugar, and brown sugar on medium-high speed for about 3 minutes, until the mixture is light and fluffy.
- Add the eggs, one at a time, mixing after each addition. Then, add the vanilla extract and orange zest. Make sure to scrape down the sides of the bowl with a spatula as needed so everything is well combined.
- In a separate bowl, whisk together the dry ingredients – aka the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Slowly add this mixture to the wet ingredients in the mixer, mixing on low speed just until combined. Finally, add in the fig and walnut mixture, stirring until evenly incorporated.
- Turn the dough out onto a sheet of plastic wrap and shape it into a ball. Wrap it up and place it in the fridge to chill for 20-30 minutes. Chilling the dough helps it firm up, making it easier to shape into logs for baking.
- After chilling, turn the dough out onto the prepared baking sheet. For larger biscotti, shape the dough into one log about 9 x 4 inches and ¾ inch thick. If you prefer smaller biscotti, divide the dough in half and shape into two logs, each about 9 x 2 inches. Leave at least 2 inches of space between the logs since they will spread while baking. Sprinkle the tops with granulated or coarse sugar for a bit of sparkle.
- Bake the logs in the preheated oven for about 25 minutes, or until they’re golden brown and firm to the touch. Remove the logs from the oven and let them cool for 5 minutes.
- After cooling for 5 minutes, spritz the logs with a bit of water and let them sit for another 5 minutes. This helps soften the dough slightly, making it easier to slice. Using a serrated knife, slice the logs into ¾-inch slices, cutting straight up and down for the cleanest cuts.
- Place the biscotti back on the baking sheet, separating them slightly, and bake again for another 20-25 minutes, or until they’re crisp and dry. Smaller biscotti may take a little less time, so keep an eye on them!
- Once the biscotti are golden and crisp, remove them from the oven and let them cool completely before eating or storing.
Storage Instructions
These biscotti store really well, making them perfect for gifting or keeping on hand for a few weeks. You can store these in an airtight container at room temperature for up to two weeks.
For longer storage, you can freeze the biscotti. Just place them in a freezer-safe container or zip-top bag and freeze for up to three months. Let them thaw at room temperature before enjoying.
Absolutely! If you’re not a fan of walnuts or don’t have any on hand, you can easily substitute with almonds, pecans, or even hazelnuts. Each will add its own unique flavor and crunch to the fig biscotti, so feel free to use what you like best!
I haven’t tested a gluten-free version of this recipe yet, but you could try using a 1-to-1 gluten-free flour substitute and see how it turns out. Biscotti dough is pretty forgiving, so it should work well!
Dried figs are really what make these biscotti special, but if figs aren’t your thing, you can substitute them with other dried fruits like cranberries, apricots, or even raisins. Just make sure to chop the fruit into small pieces so it blends evenly into the dough.
Biscotti literally means “twice baked,” and that’s what gives them their signature crunchy texture. The first bake sets the dough, and the second bake dries it out, giving you those crisp cookies that are perfect for dipping in coffee or tea.
Tell me what you think!
If you try this recipe, l’d be so grateful if you’d leave a comment and a rating in the recipe card. I love to hear your feedback, and your tips can help other readers too!
Fig and Walnut Biscotti
Ingredients
- 1 cup walnut halves or pieces
- 1 cup dried figs
- 6 tablespoons unsalted butter, softened
- 1/4 cup granulated sugar, with extra for sprinkling
- 6 tablespoons packed dark brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 tablespoon grated orange zest (about half of one large orange)
- 1 7/8 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Instructions
- Preheat the oven to 325.
- Put the walnuts and figs in a food processor fitted with the chopping blade, and pulse for about 30 seconds, until finely chopped.
- In the bowl of a stand mixer, fitted with the paddle attachment, mix the butter, granulated sugar and brown sugar together on medium high speed until pale and fluffy, about 3 minutes. Add the eggs, one at a time, and the vanilla extract and orange zest. Scrape down the sides of the bowl as needed.
- In a medium bowl, whisk together the flour, baking powder, baking soda, spices and salt. Add the flour mixture to the mixer bowl and beat on medium low speed for a few seconds until just incorporated.
- Add the fig and walnut mixture and mix until combined. Scrape the dough out onto a sheet of plastic wrap, shape into a ball, and chill for about 20-30 minutes
- Turn the dough out onto a baking sheet lined with parchment paper or a silicone baking mat. For large biscotti, shape the dough into one log, about 9 x 4 inches (it should be about 3/4 inch thick). For smaller biscotti, shape into two logs, about 9 x 2 inches. Set the logs at least 2 inches apart on the baking sheet because they will spread while baking. Sprinkle the logs with granulated or coarse turbinado sugar for some sparkle.
- Bake the logs in the preheated oven for about 25 minutes. Remove from the oven and let scool for 5 minutes. Spritz logs with water and let sit again for five minutes. This will soften the dough just a bit to make it easier to slice.
- Remove the logs to a countertop and slice them with a serrated bread knife into about 3/4 inch cookies. A straight up and down motion works better than a sawing motion in my experience.
- Place the biscotti back on the baking sheet, separating them a little and return to the oven for another 20-25 minutes, or until dry (smaller cookies will need a little less time, so keep an eye on them.
- Cool completely before eating, storing or packaging.
Can you freeze the dough?
I haven’t tried it myself. In general, I find that cookie doughs that freeze best are those with a higher fat/butter content, and biscotti are pretty low-fat, as cookies go. The BAKED cookies freeze perfectly however. Let me know if you try it, I’d love to know if it’s successful 🙂
Can you use fresh figs for recipe
Dried fruits are generally best for biscotti since the cookies are meant to be quite dry. Fresh fruit would introduce a lot of extra moisture which would prevent them from drying out as intended. That said, you might end up with something tasty, even if you couldn’t really call them biscotti! 🙂