Spiced Whole Wheat Walnut Fig Biscotti Recipe

Alright, let’s be real for a second: if you’ve never imagined figs and walnuts getting cozy in a batch of brownies, you’re about to have a culinary epiphany. Let’s dive in and shake up your baking game with these flavor-packed fig and walnut delights!

I adore crafting recipes that harmonize taste and health, and my Biscotti di Fichi e Noci is a prime example. It doesn’t get any more wholesome than biscotti made with 100% whole wheat flour and a bevy of spices that give this perfect Italian dunker cookie its signature crunch and flavor (unlike cookies that contain nothing but flour, which is sort of like a cake that contains just batter and is supposed to be baked).

And also unlike cookies, this biscotti is sweetened only with figs and a tiny amount of brown sugar, with no added butter or oil.

Spiced Whole Wheat Walnut Fig Biscotti Recipe Ingredients

• Whole Wheat Flour: Rich in fiber, aids digestion, and adds a nutty flavor.
• Sugar: Provides sweetness and balances the spices, contributing to the cookie’s texture.
• Walnuts: Offers healthy fats, protein, and a delightful crunch to the biscotti.
• Dried Figs: Adds natural sweetness and chewiness; high in fiber and essential minerals.
• Cinnamon: Boosts flavor with warmth; known for its antioxidant properties.
• Ginger: Provides a spicy kick and is well-regarded for its digestive benefits.

Spiced Whole Wheat Walnut Fig Biscotti Recipe Ingredient Quantities

• 2 cups whole wheat flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 cup chopped walnuts
• 1 cup dried figs, chopped
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup melted unsalted butter

How to Make this Spiced Whole Wheat Walnut Fig Biscotti Recipe

1. Set the temperature of your oven to 350°F (175°C) and prepare a baking sheet by placing parchment paper on it.

2. In a big bowl, mix the whole wheat flour, sugar, baking powder, salt, ground cinnamon, ground ginger, and ground nutmeg together. Whisk until everything is well combined.

3. Incorporate the chopped walnuts and chopped dried figs into the flour mixture, ensuring a uniform distribution among the nuts and figs. These epicurean delights will add a pleasing texture to your brownies. Figs and brownies may not seem like a typical pairing, but the unique flavor of Mission figs is simply sublime in this context.

4. In another bowl, whisk the eggs and blend them with the vanilla extract and melted unsalted butter.

5. Add the wet elements to the dry elements and combine until you get a manageable dough. You will know it’s done when it has a slight tackiness but also has enough resilience to keep its shape.

6. Split the dough into two equal parts; then, on a surface lightly coated with flour, form each part into a thick log that’s about 12 inches long and 2 inches wide.

7. Arrange the logs on the baking sheet that has been prepared, making sure there is space between them. Gently and slightly, flatten the tops of the logs.

8. Preheat the oven to 350 degrees F. Bake in the preheated oven for 25-30 minutes, or until the logs are firm and a light brown color.

9. Take them out of the oven, and allow them to cool on the baking sheet for about 10 minutes. Lower the oven temperature to 325 degrees Fahrenheit (165 degrees Celsius).

10. Transfer the logs to a cutting board and, employing a serrated knife, slice them diagonally into 1/2-inch-thick slices. Carefully place the slices cut-side down back on the baking sheet and bake for an additional 15-20 minutes, turning halfway, until they are crisp and golden. Cool on a wire rack before serving.

Spiced Whole Wheat Walnut Fig Biscotti Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Spatula or wooden spoon
8. Serrated knife
9. Cutting board
10. Measuring cups
11. Measuring spoons
12. Wire rack

FAQ

• Q: Can I substitute all-purpose flour for whole wheat flour?A: Yes. All-purpose flour works fine, but it does change the flavor and texture slightly. Whole wheat flour gives a nuttier taste and denser texture.
• Q: Can I use fresh figs instead of dried figs?Dried figs are the best choice because they have the chewiness and concentrated sweetness that biscotti need. Fresh figs would add too much moisture.
• Q: How can I store the biscotti to keep them fresh?A: Store the biscotti in an airtight container. They can live at room temperature for up to two weeks. If you need to keep them longer, freeze them for extended storage.
• Q: Can I add other spices to the recipe?Certain! You have the freedom to play around with spices such as cardamom or cloves, which are your preferred spices, for the addition of different flavor notes.
• Q: What can I use if I don’t have walnuts?You can replace walnuts with almonds, pecans, or any other nut that you like. B: Can you substitute nuts in general for nuts in this recipe? A: Not really. Nuts are an essential part of this recipe. They add flavor, texture, and a richness that just cannot be replaced. You can, however, use different types of nuts. B: What is a good substitute for walnuts in recipes? A: If you have a nut allergy, you need to use seeds in place of nuts. You can use pepitas and sunflower seeds that have been pressed for oil. You can also use puffed quinoa.
• Q: Is this recipe suitable for someone with nut allergies?A: You can completely leave out the walnuts or replace them with seeds such as pumpkin or sunflower seeds if you’re allergic to nuts.
• Q: How do I ensure the biscotti are baked evenly?Be certain to reshape the logs evenly prior to the first bake and slice them uniformly before the second bake, for reliably consistent results.

Spiced Whole Wheat Walnut Fig Biscotti Recipe Substitutions and Variations

Whole wheat flour—If you prefer a lighter texture, use all-purpose flour.
Coconut sugar or honey can be used instead of sugar. Both yield an outstanding flavor profile.
Chopped walnuts: Substitute pecans or almonds for the same delightful crunch.
Dried figs: Substitute with dried apricots or raisins for a different fruit experience.
Butter without salt, melted: Choose coconut oil or olive oil instead for a dairy-free substitution.

Pro Tips

1. Toasting the Walnuts For an enhanced nutty flavor, consider toasting the chopped walnuts before adding them to the dough. Simply spread them on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, or until they are fragrant and lightly golden.

2. Hydrating Figs If your dried figs seem a bit hard or dry, try soaking them in hot water for about 10 minutes before chopping. This will make them softer, and they will blend better into the dough.

3. Even Baking When forming the dough logs, make sure they are of even thickness along their length to ensure uniform baking. Use a ruler as a guide if needed.

4. Slicing Technique When slicing the baked logs, use a serrated knife with a gentle sawing motion to avoid crumbling. Let the logs cool slightly before cutting to make the slicing easier.

5. Storing for Crispiness Once baked and cooled, store the slices in an airtight container to maintain their crisp texture. If they lose some crunchiness over time, a quick reheat in the oven at a low temperature can help restore it.