New This Month

Fig and Walnut Biscotti


Surprise! No butter or oil is used in these cookies that take two trips to the oven for their distinct texture.

  • Yield: Makes 30

Source: Everyday Food, March 2010


  • 1 cup whole-wheat flour (spooned and leveled)
  • 3/4 cup all-purpose flour, (spooned and leveled)
  • 3/4 cup packed dark-brown sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon coarse salt
  • 3/4 teaspoon anise seed, chopped
  • 3 large eggs
  • 1 tablespoon finely grated orange zest (from 1 large orange)
  • 1 cup coarsely chopped dried Calimyrna figs (6 ounces)
  • 1 cup walnuts, toasted and roughly chopped
  • Nonstick cooking spray


  1. Preheat oven to 325 degrees. In a large bowl, whisk together flours, brown sugar, baking powder, salt, and anise. In a medium bowl, whisk eggs until they're pale yellow and hold a ribbon for 1 second when whisk is lifted, about 5 minutes. Whisk in zest.

  2. Fold egg mixture into flour mixture until combined. Fold in figs and walnuts. Lightly spray a parchment-lined baking sheet with cooking spray. Divide dough in half on parchment. Spray hands with cooking spray; form each piece of dough into a 2 1/2-inch-wide log. Bake until dough is firm but gives slightly when pressed, about 25 minutes. Transfer sheet to a wire rack and let logs cool 10 minutes. Reduce oven temperature to 300 degrees.

  3. Cut each log on the diagonal into 1/2-inch-thick slices; place slices, cut side up, on sheet. Bake 7 minutes, flip biscotti, and bake 7 minutes more. Transfer to a wire rack to cool completely.

Reviews Add a comment

  • MS11013702
    14 JAN, 2011
    Candymindedgirl, I so agree with you! Why would a person who can't eat figs
  • fcjapetersen1475505
    14 JAN, 2011
    No, you can't do the FIG AND WALNUT BISCOTTI without Figs and Walnuts !
  • agfdurkin
    6 JUN, 2010
    Very nice! Complex flavor and a nice texture. Mine were not super dry and I liked them that way :) I might try substituting pecans or almonds as I am not a big fan of walnuts but the ever so slight bitterness works well in this recipe. I always like to try recipes as written the first go around.
  • MS10702140
    26 MAR, 2010
    I agree with Anarie. Do a web search for ingredients or look for another recipe.
  • Anarie
    25 MAR, 2010
    If you can't eat or can't get ingredients that are IN THE NAME of the recipe, it's usually best just to find another recipe. There are dozens of recipes for biscotti on this website, and thousands on other websites. Just Google and you'll find something appropriate.
  • MS11826012
    22 MAR, 2010
    And, of course, skip the anise seed in your new recipe. :-)
  • MS11826012
    22 MAR, 2010
    Fernande, be creative and try something different like a touch of anise extract without the figs and walnuts. Or try dried apples, apricots or cranberries with vanilla extract. Enjoy the biscotti with ingredients that will not interfere with your health condition.
  • nandaanawatico
    22 MAR, 2010
    can I do it the Biscotti without the figs and walnut, as I have diverticulatis and I am not allowed to eat seeds in the figs and the walnut.