It has been a couple of months since I had time to make some biscotti for my husband’s biscotti jar, so this week I decided to surprise him. Both my husband and I are doing our best to reduce, if not eliminate white flour and sugar from our diets, so I knew these biscotti had to be at least somewhat healthy. I used whole wheat pastry flour and reduced the amount of sugar used since I knew that chopped figs would add some sweetness, and in place of butter, I used coconut oil. This recipe makes about two dozen biscotti, and they keep well for a couple of weeks in an airtight container. Be careful not to overbake these biscotti as they do crisp up as they cool.
Deborah Mele 2018
Spiced Whole Wheat Walnut Fig Biscotti
A crispy, spiced cookie flavored with dried figs and walnuts.
- 2 1/4 Cups Whole Wheat Pastry Flour
- 1 Teaspoon Baking Powder1 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Ground Nutmeg
- 1/2 Teaspoon Salt
- 2/3 Cup Dark Brown Sugar
- 4 Tablespoons Coconut Oil
- 2 Large Eggs, At Room Temperature
- 1 Teaspoon Vanilla Extract
- 1 Cup Chopped Walnuts
- 1 Cup Chopped Dried Figs
- Preheat oven to 325 degrees F. and line a baking sheet with parchment paper.
- In one bowl, combine the flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, using an electric hand mixer, beat together the brown sugar, coconut oil, eggs, and vanilla extract until well blended.
- Pour the wet ingredients into the dry, and mix just until combined.
- Dump the mixture out onto a flour covered counter, and shape into a log 2 1/2 inches wide.
- Carefully transfer the log onto the prepared baking sheet, then bake until the log is lightly browned, and the top feels firm to the touch, about 25 minutes.
- Remove from the oven and allow the log to cool 15 minutes.
- Use a serrated knife, cut the log into 1/2 inch slices.
- Place the slices cut side up, then bake 6 minutes.
- Turn the biscotti over, and bake another 6 to 7 minutes or until slightly brown.
- Cool completely, then store in an airtight container.