This really is the BEST biscotti recipe! We're taking crispy biscotti, studded with large chunks of toasted walnuts, sweet figs, and creamy white chocolate. Cardamom and cinnamon complete these crunchy Italian cookies. Also, try my pumpkin biscotti!
About This Recipe
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 Best Biscotti Recipe for quite some time, I decided that today is the perfect day to make it happen.
To come up with this Best Biscotti Recipe, I decided to include some of my favorite ingredients. Not only ingredients that I love, but ingredients that complement one another. Here's what made the top of my list:
- figs
- walnuts
- cardamom
- chocolate
Let's just say the results were delicious and I can't wait to share some with my friends!
Jump to:
🧈 How to Make This Recipe
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.
Traditional biscotti are quite different from this biscotti and most popular American biscotti recipes.
For one thing, the traditional recipes did not include yeast or baking powder. It also did not contain fat of any kind.
Instead, the main ingredients were flour, sugar, eggs, and almonds or pinenuts. This resulted in a dough that was dryer, unlike this dough, which is the opposite.
Yes, Biscotti are known for being hard-textured cookies. That's what makes them so perfect for dunking!
Although in America we dunk biscotti in coffee or tea, in Italy, they are also dunked into wine. I think Italians have the right idea!
The biscotti might feel soft when you first take them out of the oven, making you think they're not ready.
Not to worry, they will harden as they cool down. In fact, the reason these Italian cookies are twice-baked is so that the end result is a hard, crisp, and perfectly delicious cookie!
Biscotti last 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.
Related Recipes
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📖 Recipe
Walnut Fig Biscotti Recipe
Ingredients
- 1⅓ cups all purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon cardamom
- ½ teaspoon cinnamon
- 2 eggs
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- ½ cup sugar
- ⅓ cup chopped walnuts
- ½ cup chopped fresh figs
- ⅓ cup white chocolate
Instructions
- Preheat the oven to 350℉
- 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.
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!