Crisp walnut biscotti with chewy dried fig pieces and a little cinnamon.
Fig Walnut Biscotti
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 158 minutes: 35 hands-on, 0 chilling or resting, 78 whole-batch cooking and 45 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and doneness cues.
Kitchen tools you’ll need
- Kitchen scale and US measuring cups and spoons
- Two mixing bowls, whisk and sturdy spatula
- Two 13 × 18-inch rimmed baking sheets and parchment paper
- Ruler, cutting board and sharp serrated knife
- Cooling rack
Crisp walnut biscotti with chewy dried fig pieces and a little cinnamon.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Prepare and mix
- 1Prepare and mixDice the stemmed figs into 1/4-inch pieces. Take 1 tablespoon from the measured flour and toss it with the figs, separating sticky clumps. Whisk the remaining flour with baking powder, salt and cinnamon. Beat butter with sugar, then mix in eggs and vanilla. Fold in dry ingredients, walnuts and flour-coated figs.
Shape and first bake
- 2Shape and first bakeHeat oven to 350°F (177°C) conventional or 325°F (163°C) fan. Line two baking sheets. Divide dough equally and shape two logs, each 10 inches long, 2 inches wide and about 3/4 inch high, on one sheet, leaving 4 inches between them. Smooth with the spatula; do not add unmeasured flour. Bake on the middle rack for 25–30 minutes, until tops are set and the centers feel firm when gently pressed. Keep the second sheet ready for drying.
Rest and slice
- 3Rest and sliceRest the baked logs on their sheet for 15 minutes, included in cooling time. Reduce oven to 300°F (149°C) conventional or 275°F (135°C) fan. Transfer carefully to a board. Cut each log on a slight diagonal into 14 slices, about 5/8 inch thick, including the end pieces: 28 individual cookies. Saw gently rather than pressing through the inclusions.
Dry both trays
- 4Dry both traysArrange 14 slices cut-side down on each sheet. Bake one sheet at a time for 12 minutes, turn every slice and bake another 12 minutes. Repeat with the second sheet: 48 minutes of drying in total. The crumb should feel dry at the edges; fruit or chocolate pockets will remain softer. First baking and both drying batches total up to 78 minutes.
Cool and finish
- 5Cool and finishTransfer to a rack and cool for 30 minutes after the final drying tray. Cookies become crisper as they cool. The listed 45 minutes of cooling includes the earlier 15-minute log rest. Seal only when completely cool.
Chef’s Science & Pro Tips
Ingredient science
Use pliable dried figs rather than fresh fruit.
Technique & texture
Remove the hard stalk before weighing the diced fruit.
Finishing & serving
A light flour coating from the measured allowance helps separate sticky fig pieces.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 5 days | Store completely cooled cookies in an airtight tin in a cool, dry place, separated from soft cookies. |
| Refrigerator | Not recommended for texture | Humidity can soften the dried crumb; use a cool pantry or freeze instead. |
| Freezer | Up to 1 month | Freeze cooled cookies in a sealed freezer container with parchment between layers. |
| Thawing | About 1 hour | Thaw in the closed container at room temperature to limit condensation on the cookies. |
| Refreshing | Serve after cooling | For uncoated cookies that have softened, heat at 300°F (149°C) conventional or 275°F (135°C) fan for 5–8 minutes, then cool completely. |
Notes
- Use pliable dried figs rather than fresh fruit. Remove the hard stalk before weighing the diced fruit. A light flour coating from the measured allowance helps separate sticky fig pieces. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 28; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
THE COOKIE INDEXITALIANCHRISTMAS COOKIES
Frequently Asked Questions
Should I soak hard dried figs?
Choose softer dried figs instead; soaking introduces moisture that this formula does not account for.
Are the fig pockets supposed to be crunchy?
No. The dried crumb crisps while fruit pieces keep some chew.
Can I turn these into filled fig cookies?
Filled cookies require different dough and assembly; these figs are dispersed through sliced biscotti.
Follow The Cookie Index on Pinterest
Share a little Italian Christmas joy
Send this recipe to someone who loves to bake.
