Crispy fig biscotti, studded with large chunks of toasted walnuts, sweet figs, and creamy white chocolate chips. Cardamom and cinnamon add a touch of warmth to these crunchy Italian cookies. If you love biscotti, give my pumpkin biscotti a try, too!
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It's a cozy, rainy day here in Montana, the kind of day you want to spend in the kitchen baking. And since I've been contemplating the creation of this fig biscotti recipe for quite some time, I decided that today was the perfect day to make it happen!
I added some of my favorite ingredients like figs, walnuts, white chocolate, and cardamom. Let's just say the results were amazing!
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Why You'll Love This Recipe
- Fig scones make excellent gifts, especially when coupled with a bag of coffee or tea.
- This is an easy recipe that anyone can tackle!
- Some of the ingredients, for example, nuts and chocolate chips, can be swapped out for others based on preference.
How to Make Fig Biscotti
Step 1: Mix flour, salt, baking powder, and spices. Beat the eggs, coconut oil, and vanilla until blended. Add the sugar and mix until completely incorporated.
Step 2: Mix in the flour mixture, then fold in figs, walnuts, and chocolate chips.
Step 3: Place parchment paper or foil on a baking sheet. With wet hands, shape the dough into a 12" log and 2½ to 3" wide.
Step 4: Bake for 30 minutes. Remove from the oven and cool for another 30 minutes.
Step 5: Transfer the log onto a cutting board. Using a bread knife, slice the log crosswise into 12 equal slices.
Step 6: Evenly space the biscotti on a
Recipe FAQs
Biscotti are "twice-baked" Italian cookies, also known as "Cantucci." They originated in the city of Prato, Italy.
Yes, biscotti are known for being hard-textured cookies. That's what makes them so perfect for dunking!
Biscotti lasts forever! Ok, that's a slight exaggeration, but seriously, I've never had biscotti go stale. This is especially true if they are stored in a tin container. Storing the biscotti this way keeps them crisp. Just be sure they are completely cool prior to storing.
Pro Tips
- Figs are my favorite fruit, but if I used fresh figs, they would retain too much moisture. This would prevent the biscotti from getting crispy enough. Luckily, dehydrated figs are the perfect solution and are available year-round.
- Walnuts are one of my favorite nuts to use in baked goods. As a matter of fact, I can resist most baked goods as long as they don't contain nuts. Walnuts are also very nutritious and high in antioxidants and healthy omega-3 fats. If you prefer, you can use pistachios, almonds, or your favorite nut.
- Chocolate, who doesn't love it? I couldn't resist adding white chocolate chips to this recipe. With the combination of figs, walnuts, cardamom, and chocolate, do you blame me for calling this recipe the "Best Biscotti Recipe?"
- Make sure the biscotti loaves are completely cool before you slice them. A serrated bread knife works best.
- Store biscotti in an airtight container for longer storage. Tin containers work best!
More Fig Recipes
If you enjoy this fig biscotti recipe, you'll love these other fig recipes!
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Recipe
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Ingredients
Method
- Mix flour, salt, baking powder, cardamom, and cinnamon in a bowl and set aside. Using an electric mixer, beat the eggs, coconut oil, and vanilla extract until blended. Add the sugar and mix until completely incorporated.
- Mix in the flour mixture, then fold in the dried figs, walnuts, and chocolate chips.
- Place parchment paper on a baking sheet. With wet hands, shape the dough into a log 12" long and 2½ to 3" wide.
- Bake in a preheated oven for 30 minutes. Remove from the oven and cool for 30 minutes. While the log is cooling, reduce oven temperature to 325°F.
- Gently transfer the log onto a cutting board. Using a bread knife, slice the log crosswise into 12 equal portions.
- Evenly space the biscotti on baking sheet and bake for another 20 minutes.
- Cool completely before eating. The biscotti will harden as they cool.
Nutrition
Notes
- Figs are my favorite fruit, but if I used fresh figs, they would retain too much moisture. This would prevent the biscotti from getting crispy enough. Luckily, dehydrated figs are the perfect solution and are available year-round.
- Walnuts are one of my favorite nuts to use in baked goods. As a matter of fact, I can resist most baked goods as long as they don't contain nuts. Walnuts are also very nutritious and high in antioxidants and healthy omega-3 fats. If you prefer, you can use pistachios, almonds, or your favorite nut.
- Chocolate, who doesn't love it? I couldn't resist adding white chocolate chips to this recipe. With the combination of figs, walnuts, cardamom, and chocolate, do you blame me for calling this recipe the "Best Biscotti Recipe?"
- Make sure the biscotti loaves are completely cool before you slice them. A serrated bread knife works best.
Kim says
Hi Hilda,
Your ingredient list states 1/2 cup chopped fresh figs but you note that it is best to use dehydrated or dried figs. What quantity of these do you use - is it a 1:1 ratio?
Cheers in advance,
Kim
Hilda Sterner says
Hi Kim
I should update this post with clearer instructions, sorry about that! It's one of my older posts. You can use either fresh figs or dried. If you do use fresh, just make sure they haven't been previously frozen because they end up retaining a ton of liquid. If you decide to use dried, use 1/3 cup (chopped) instead. You can also rehydrate them if you'd like, just pat them with paper towels to remove excess water before using them.
Kim says
Merci beaucoup Hilda 🙂
Kelly Methey says
I love Biscotti! This recipe looks fantastic! Can’t wait to try it! Keep these amazing recipes coming!
HildaSterner says
It is, if I wasn't leaving tomorrow, I'd let you try some!