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
- 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.