Home > Recipes > Desserts > Cookies > Fig and Walnut Biscotti
by Michelle
December 8, 2010 (updated Dec 6, 2019)
Jump to Recipe
4.66 (32 ratings)[donotprint]
I’m Italian and so I have eaten my fair share of biscotti. In fact, I probably ate more biscotti by the time I was 10 years old than most people eat in their entire lives. My grandma made weekly batches and would keep them in cookie jars and tins around the house. Anytime someone visited, she had something to put out with coffee. And we spent a lot of time at my Grandma’s. I never liked coffee, but I started dipping biscotti when I was a kid. It’s the only time coffee tastes good to me. And these biscotti? I think they’ve officially moved into #2 in terms of my favorite biscotti ever. First are ones made with anisette. Not anise – anisette. My grandfather used to put a shot of it in his coffee and biscotti flavored with anisette and then dunked in coffee? Sublime. Oh but these, these are my new favorite. And they are definitely worthy of packaging up and gifting for the holidays.
The biscotti dough is flavored with orange zest and anise seed, and copious amounts of chopped dried figs and walnuts are mixed in. I am an absolute fig nut. I love them. It’s the reason that cucidati are one of my favorite cookies and why I immediately jumped at a fig-almond cheesecake on a restaurant menu. Anytime I see a recipe with figs I immediately want to make it, and these biscotti were no exception. I also love these because they are a somewhat different texture than I’m used to. Most biscotti I make are toasted and crunchy; while these are also twice-baked, they retain a soft texture making them a little closer to an actual cookie.
If you like figs even a little, you will absolutely love the flavors in this recipe!
More Biscotti Recipes
Plain Biscotti (vanilla flavored)
Anise-Almond Biscotti
Chocolate Biscotti
Chocolate-Pistachio Biscotti
Cranberry-White Chocolate Almond Biscotti
Parmesan Black Pepper Biscotti[/donotprint]
Fig and Walnut Biscotti
Yield: 30 biscotti
Prep Time: 20 minutes mins
Cook Time: 25 minutes mins
Total Time: 45 minutes mins
A traditional Italian biscuit with fruit and nuts
4.66 (32 ratings)
Print Pin Rate
Ingredients
- 1¾ cups (218.75 g) all-purpose flour
- ¾ cup (165 g) dark brown sugar
- 2 teaspoons baking powder
- ¾ teaspoon (0.75 teaspoon) coarse salt
- ¾ teaspoon (0.75 teaspoon) anise seed
- 3 eggs
- 1 tablespoon orange zest
- 1 cup (149 g) coarsely chopped dried figs, 6 ounces
- 1 cup (117 g) walnuts, roughly chopped
Instructions
1. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, salt and anise seed. In a medium bowl, whisk the eggs until they're thick and pale yellow, about 5 minutes. Whisk in the orange zest.
3. Fold the egg mixture into the flour mixture until combined. Fold in the figs and walnuts.
4. Turn out the dough onto a well-floured surface and divide in two. With floured hands, shape into two logs, about 2½ inches wide and 8 to 10 inches long. Place on prepared baking sheet.
5. Bake until the dough is firm but gives slightly when pressed, about 25 minutes. Transfer the baking sheet to a wire rack and let cool 10 minutes. Reduce the oven temperature to 300 degrees F.
6. Cut each log on the diagonal into ½-inch-thick slices; places slices, cut side up, on sheet. Bake for 7 minutes, flip biscotti, and bake 7 minutes more. transfer to a wire rack to cool completely. Store in an airtight container.
Calories: 92kcal, Carbohydrates: 14g, Protein: 2g, Fat: 3g, Cholesterol: 16mg, Sodium: 66mg, Potassium: 99mg, Sugar: 7g, Vitamin A: 25IU, Vitamin C: 0.4mg, Calcium: 32mg, Iron: 0.7mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Author: Michelle
Course: Snack
Cuisine: Italian
Originally published December 8, 2010 — (last updated December 6, 2019)
« Previous PostChocolate Walnut Fudge
Next Post »Pecan Tassies
66 Comments on “Fig and Walnut Biscotti”
-
Stephanie — Reply
Hi ,
Can I use maple syrup as a substitute for sugar? I don’t eat “sugar!”
Thank you 🙏🏻 -
AC — Reply
Made these this morning. So good! Softer than most biscottis and that’s a good thing. Used my own dried figs.
Will make make again. -
Kristen B — Reply
I definitely found my homemade Christmas gifts this year! We made these Thanksgiving morning and I felt like a real Italian baker. They look so impressive while being so easy to make !
-
araucano — Reply
The recipe sounds delizioso! but I’m planning to use whole wheat flour,forsee any problem?
Your opinion counts,kindly reply, araucano.-
Michelle — Reply
I have not tried it with whole wheat flour, they will definitely have a different texture. I would start with just a 50/50 substitution and go from there. If you do 100% you may need to add more moisture to the dough.
-
-
Ray — Reply
Would it be good to chop the anise seed in a coffee grinder? I love figs and will make this recipe soon.
-
Carrie D. — Reply
This recipe sounds delicious! Like you, as a child, I spent a great deal of time at my Sicilian grandparents’ home. My grandmother was always whipping things up like nothing! I never cared much for certain tastes – you coffee, me fig – but as an adult I’ve come to appreciate their unique flavor! I can’t wait to make this recipe!
Do you have a recipe for either cherry biscotti or pistachio? -
sysusan Donohue — Reply
Delicious and easy!
-
MELANIE URDANG — Reply
These are absolutely delicious. I just returned from France where I had fig and nut biscotti too often. Had to make my own, and these didn’t disappoint.
-
Smithanne — Reply
Is there no butter or olive oil in this biscotti? I make quite a bit if biscotti and I’m in doubt that just the eggs will be enough to bind. I made a walnut fig biscotti last year and I thought it was from your site. I’ve been unable to find it. Thanks!
-
Michelle — Reply
No butter or oil; it is a bit unconventional in that way, but I’ve never had an issue with the recipe!
-
-
Maria — Reply
Hi Michelle – these sound wonderful as I love the fig and walnut combo, however, I don’t like anise. Could I leave it out or substitute just vanilla for it? Thanks and Happy Holidays.
-
Michelle — Reply
Hi Maria, Yes, you could definitely omit or substitute with vanilla. Enjoy! :)
-
Maria —
Thanks so much for responding. Can’t wait to make these!
-
-
-
Tara — Reply
I just made these with pistachios per a friend’s suggestion (same friend who shared this recipe in fact!) – as they are the main nut where I live – absolutely delicious! Thank you so much!
-
Toni — Reply
Thank you so much for this recipe. I came across it as a link in your e-mail today for Dark Chocolate Coconut Cups, coconut being a favorite of mine. I am going to try this recipe very soon, maybe for Christmas giving. But what it really does is bring back memories of my Sicilian father, we would share fig cookies together — something that seemed to be special for us since no one else in the family liked figs. So, thanks for the recipe and the warm memories. And, Buon Natale!
-
Carrie — Reply
Wow! These are fabulous. I have been collecting biscotti recipes for years; I make a variety of them for Christmas presents. This recipe is now my favorite! The combination of the figs, walnuts and the coarse salt is divine. Thanks for sharing this. Yum yum.
-
Abbey — Reply
Could you make this with fresh figs?
-
Michelle — Reply
Hi Abbey, I don’t believe so, since they have a higher water content vs. the dried figs. Other aspects of the recipe would need to be altered.
-
-
Domenica — Reply
I just made the fig and walnut biscotti and they are wonderful! I love figs!
-
Shaima — Reply
Do you know if I can use fresh figs? I picked my figs a few weeks ago and froze them. I really want to make this recipe but not sure if I can with the figs I have
-
Michelle — Reply
Hi Shaima, I haven’t used fresh figs and obviously the texture and moisture content is very different in fresh figs, so the batter might end up a little too “wet”. If you try it, you may need to compensate with more flour. Let me know how it goes if you try it.
-
-
mary — Reply
these biscotti are out of the world. i do them quite often and i bake lots and give them as presents. i recommend them.
-
Samruddhi — Reply
Hi..
New to your blog and absolutely in love with it.I wanted to try these biscottis and also the chocolate pista once but have a confusion.Here you have mentioned to bake second time for 7 mins and then flipping and again b ake for another 7 mins.But in chocolate-pistachio biscotti you have said just bake the slices for 10-12 min.SO im confused whether to bake it twice for shorter time or once for longer time.
Kindly advice want to bake them tomorrow.
thanks-
Michelle — Reply
If you are baking the biscotti on a cooling rack in the oven (so air circulates underneath) you don’t need to stop to turn them over. However, if you are just using a baking sheet with parchment paper you will need to turn them over halfway through.
-
Samruddhi —
Thanks a lot for your reply Michelle, I made chocolate and pistachio biscottis along with these ones..both have come wonderful.And also made peanut biutter cookies they were also yummy .thanks once again…:-)))
-
-
-
patttg — Reply
Finally, something my ‘finiky’ eating husband will have something to make him smile. I love to bake.
**fun, fun, fun all around
bless your heart
(GA) -
Emberly K.K — Reply
These are amazing! I cooked them for 14 min on each side. My mom, dad and I drank them with Red Labal tea.
-
Emberly K.K — Reply
These are amazing! My mom, dad and I drank them with Red Labal tea.
-
abigail — Reply
i made this biscotti as soon as i got the email. i love love love figs, raisins, currants, dates and basically any dried fruit. the flavor is amazing. i like mine a little bit more crisp but my kids and boyfriend dont so i cooked them as directed and they came out nice and soft. when i get ready to eat one i toast it for a few minutes on teach side. oh my goodness, this biscotti is far from traditional and i love every bite of it. thanks for another great recipe.
-
aajay — Reply
I just made these as a change from my usual ones. I used tangerine rind as I had no oranges and, stupidly, grabbed the baking soda instead of the baking powder. However they turned out fine–I love the citrus and anise. Any ideas on soda vs powder? I’m thinking that the molasses in the brown sugar helped with the soda and prevented a disaster.
-
Michelle — Reply
Hi Aajay – both are leavening agents but baking powder contains not only baking soda, but also cream of tartar and starch. Usually a recipe with baking soda reacts with the moisture and needs to be baked immediately to activate, while a recipe with baking powder isn’t as finicky. My guess is because the biscotti don’t get very high and are meant to be hard there wasn’t an issue with the accident.
-
-
Peggy — Reply
This biscotti sounds absolutely wonderful! The fig and walnut combination is definitely a keeper!
-
Becky — Reply
Congrats on the Top 9 today!
-
the urban baker — Reply
what a great flavor combo. these are gorgeous and I am sure they taste as good as they look!
-
Hanaa — Reply
How cool that you use anise seeds in your biscotti too (I do the same thing – my standby biscotti is Almond/Cranberry biscotti with anise seeds). Did I read this correctly? You don’t use butter or oil in the biscotti? Interesting!
-
Michelle — Reply
Hi Hanaa, You read correctly! Just about every biscotti recipe of mine has fat in it (butter or oil) but this one didn’t and it made me pause as well. But I went with it and these are delicious! I do think that helps them keep the softer texture. Still firm, but not crunchy like most biscotti.
-
heidi —
I just made these – the house smells so good. I did have to add a little bit of oil as the dough was so dry it wouldn’t stick together. Was yours sticky enough? I also double the batch, so I am wondering if that has anything… any thoughts?
-
-
-
Barbara Budelman — Reply
Just came out of the oven….!!! Wonderful! I will be keeping this one handy.
Thanks so much!
Barbara-
Michelle — Reply
You’re welcome! Enjoy! :)
-
-
Becky — Reply
I love biscotti, too, but have never made them. i’m bookmarking this recipe. I may have to make these for New Years;)
-
Mina — Reply
Fig and Walnut!!! LOVELY :)
-
Great recipe! I too am obsessed with figs – fresh or dried. Love that you added them to biscotti. This is a MUST make recipe. TY for sharing.
-
Sandra — Reply
Wow, haven’t heard of anisette in years. My parents were from Louisiana and it was part of the Creole culture. Thanks for sharing this great recipe.
-
Shari — Reply
What a wonderful recipe – figs are just coming into season here in Australia, and I have a fig tree in our backyard. I can’t wait to make this recipe – and I have added it as a link on my blog. Thanks!
-
Luna — Reply
these biscotti look and sound heavenly. All the best. Luna
-
I’m not a coffee dinker but from time to time I love dipping my cookies in some coffee and enjoy them. Your biscotti look and sound so good I would eat them alone.
Thanks for sharing, hope you’re having a wonderful week -
sana — Reply
I first tried biscotti with a recipe from your site (chocolate-pistachio) and fell in love with it.. This looks amazing with the walnuts and figs..yumm!
-
The Mom Chef ~ Taking on Magazines One Recipe at a Time — Reply
I absolutely love biscotti. ::sigh:: This looks fantastic too. Figs are so good and would be wonderful when paired with the walnuts in this. Wow.
-
Lisa S — Reply
I just started experimenting with biscotti and this looks like a wonderful recipe to try (although I can’t have walnuts, so I may just leave those out). I recently made biscotti with both figs and dates – I agree, anything with fig is a sure-thing!
-
Mardi@eatlivetravelwrite — Reply
These are absolutely gorgeous – not to mention unusual flavours – LOVE them. So festive!
-
Vicki in GA — Reply
I would rather eat biscotti than any cookie or sweet treat.
I like them crunchy, too.
Figs in biscotti! It doesn’t get any better than that.Thanks for a wonderful selection of recipes.
-
Andrea — Reply
This recipe sounds great! I like biscotti but most is too hard for me so I love it that this one is softer.
-
Milisa — Reply
Sounds amazing!
-
Maria — Reply
I haven’t made biscotti in a long time. I need to change that. Looks so good!
-
Tina from PA — Reply
I love figs, too! If you don’t stop posting so many wonderful recipes,I’m gonna end up making about 40 different things this year! O
-
Kelli @ The Corner Kitchen — Reply
I just made these (although yours look a lot prettier than mine)…delicious. I was out of walnuts, so I used almonds instead…good substitution for anyone that doesn’t like walnuts.
-
Kerri — Reply
Can I substitute anise flavoring foranise seed or would that totally mess with the dough?
I have eaten my weight times 10 in biscotti, I’m Italian as well! Love them
-
Avanika (Yumsilicious Bakes) — Reply
Can you believe I’ve never tried biscotti? We don’t get it here, and I’ve never been too motivated to make it since it just seems too hard and crunchy. This one here, it mightt just change my mind!!
-
Katrina — Reply
Amazing recipe. Biscotti is so tasty!
-
Paula — Reply
Great looking biscotti!
-
CaSaundra — Reply
Your biscotti looks beautiful–I can never get mine to look perfect!
-
Estela @ Weekly Bite — Reply
What a great idea putting fig in biscotti. I’m a huge biscotti fan but have never had it with fig. Can’t wait to try this!
-
Blog is the New Black — Reply
Great recipe- I’ve been wanting to use figs in a dessert!
-
Katie — Reply
Looks delicious and very festive. Perfect for giving as gifts in little bags
-
Lora — Reply
looks like a wonderful biscotti recipe. I love the fig and walnut combo.
