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Fig and walnut biscotti with coffee

Fig and Walnut Biscotti

Fig and walnut biscotti featuring warm spices and plump dried figs are a delightfully crunchy cookie, perfect for the holidays, and great for gifting.
Course Dessert, Snack
Cuisine Italian
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 large biscotti, or 24 smaller ones
Calories 267kcal
Author Ann Otis


  • 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


  • 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.


Calories: 267kcal | Carbohydrates: 34g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 42mg | Sodium: 86mg | Potassium: 200mg | Fiber: 2g | Sugar: 16g | Vitamin A: 215IU | Vitamin C: 0.2mg | Calcium: 59mg | Iron: 1.6mg