Best 3 Fig And Walnut Biscotti Recipes

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Indulge in a delightful culinary journey with our exquisite Fig and Walnut Biscotti. This classic Italian treat is a symphony of flavors and textures, featuring a crisp exterior, a soft and chewy interior, and a harmonious blend of sweet figs and crunchy walnuts. Whether you enjoy them as an afternoon snack, a dessert after a hearty meal, or a thoughtful gift for loved ones, these biscotti promise a memorable taste experience. Our comprehensive recipe guide includes variations such as Chocolate-Dipped Fig and Walnut Biscotti, Pistachio Biscotti, and Orange and Cranberry Biscotti, ensuring that there's something for every palate. Embark on a delightful baking adventure and create these delectable biscotti that are sure to impress.

Let's cook with our recipes!

FIG AND WALNUT COOKIES



Fig and Walnut Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h26m

Yield 4 dozen

Number Of Ingredients 15

2 large eggs, at room temperature
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
2/3 cup sugar
1 teaspoon lemon zest
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, room temperature
9 ounces dried Mission figs, stems discarded
1/2 cup raisins
3/4 cup honey
1/3 cup orange juice
1 tablespoon ground cinnamon
1 teaspoon grated lemon zest
1 cup walnuts, chopped
1 large egg, beaten to blend

Steps:

  • For the pastry dough: Whisk the eggs and vanilla in a small bowl to blend. Mix the flour, sugar, lemon zest, and salt in a large bowl. Add the butter and rub in with your fingers until the butter is the size of small peas. Add the egg mixture and mix with a fork until the dough comes together. Gather the dough into a ball. Divide the dough in 2 and flatten into disks. Wrap the dough disks in plastic and refrigerate for 1 hour.
  • Meanwhile, for the filling and cookies: Preheat the oven to 350 degrees F.
  • Line 2 heavy large baking sheets with parchment paper. Finely chop the figs and raisins in a food processor. Add the honey, orange juice, cinnamon, and lemon zest, and pulse just to blend. Scrape the fig mixture into a medium bowl. Stir in the walnuts. Transfer the fruit mixture to a pastry bag.
  • Roll out 1 disk of dough on a floured work surface to 1/8 to 1/4-inch thickness. Using a 2 1/2-inch diameter biscuit cutter, cut out dough rounds. Gather the dough scraps into a disk, then cover and refrigerate while assembling the cookies. Spoon the fruit mixture in the center of each dough round. Lightly moisten the edges of the dough with the egg wash. Fold the dough over the filling and press the edges to seal. Arrange the cookies evenly apart on the prepared baking sheets. Brush the tops of the cookies with egg wash. Bake until the cookies are pale golden, about 18 minutes.
  • Cool the cookies on the baking sheet for 5 minutes. Transfer the cookies to a cooling rack and cool completely. Repeat with the refrigerated dough scraps and remaining filling.

GLUTEN-FREE FIG-WALNUT BISCOTTI WITH MAPLE ICING DRIZZLE



Gluten-Free Fig-Walnut Biscotti with Maple Icing Drizzle image

Provided by Silvana Nardone

Categories     dessert

Time 2h10m

Yield About 24 cookies

Number Of Ingredients 16

3 cups (435 grams) white rice flour
1 1/2 cups (187 grams) tapioca flour
3/4 cup (123 grams) potato starch
1 tablespoon (8 grams) xanthan gum
1 1/2 teaspoons (5 grams) salt
1 1/2 cup walnuts
1 1/2 cups granulated sugar, plus more for dusting and sprinkling
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons honey
1/2 vanilla bean, split and scraped
4 large eggs, at room temperature
8 dried calimyrna figs, coarsely chopped
1 large egg beaten with 1 tablespoon water, for the egg wash
1/2 cup confectioners' sugar
2 1/2 tablespoons pure maple syrup

Steps:

  • For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
  • For the cookies: Pulse 1/2 cup walnuts in a food processor until finely chopped. Set aside.
  • Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, mix together the granulated sugar, baking powder, salt, honey, vanilla bean seeds and eggs with 2 2/3 cups gluten-free flour blend and the ground walnuts until combined. Add the figs and the remaining 1 cup whole walnuts and mix until combined.
  • Divide the dough into 2 equal pieces. Dust a piece of parchment paper with some granulated sugar, then use your palms to gently roll each piece of dough into a log about 2 1/2 inches wide; place both logs on the prepared baking sheet. Brush with the egg wash and sprinkle generously with sugar. Bake on the prepared baking sheet until golden and slightly firm to the touch, about 40 minutes; set the baking sheet on a wire rack and let cool completely. Lower the oven to 300 degrees F.
  • Using a serrated knife, slice the logs slightly on a diagonal into 1/2-inch pieces. Arrange the pieces on their flat bottoms (not cut sides) on the baking sheet, staggering their ends so that the cookies hold each other in place. Bake until crisp, about 20 minutes. Let cool completely on their baking sheet.
  • In a small bowl, whisk together the confectioners' sugar and maple syrup until smooth. Drizzle over the cooled cookies and let dry before serving.

CHOCOLATE FIG BISCOTTI



Chocolate Fig Biscotti image

This recipe is my own. The combination of figs and chocolate together is great. Before baking, very lightly sprinkle cinnamon on top of the loaves after applying egg wash. You won't be disappointed. Store in a sealed container.

Provided by AIRAMA

Categories     Desserts     Fruit Dessert Recipes     Fig Dessert Recipes

Time 1h25m

Yield 30

Number Of Ingredients 11

cooking spray
3 ¼ cups all-purpose flour
2 ½ teaspoons baking powder
½ cup butter, softened
¾ cup light brown sugar
¼ cup white sugar
7 egg whites, divided
¾ cup chocolate chips, or more to taste
1 teaspoon vanilla extract
1 cup chopped dried figs
1 pinch ground cinnamon

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a baking sheet with cooking spray.
  • Combine flour and baking powder in a bowl.
  • Combine butter, brown sugar, and white sugar in a separate bowl. Beat with an electric mixer until light and fluffy. Beat in 6 egg whites, one at a time. Stir in chocolate chips and vanilla extract. Stir in the flour mixture with a wooden spoon until smooth. Stir in figs with the wooden spoon.
  • Divide the dough in two. Shape each half into a loaf about 12 inches long and 2 inches wide. Place the loaves 4 inches apart on the baking sheet; flatten tops slightly with your hand. Beat remaining egg white until foamy and brush over the tops. Lightly sprinkle cinnamon on the loaves after brushing on the egg white.
  • Bake in the preheated oven until light brown, 20 to 25 minutes. Let cool, about 30 minutes.
  • Lower oven temperature to 325 degrees F (165 degrees C).
  • Cut the baked loaves into 1/2-inch-thick diagonal slices using a serrated knife. Lay slices cut-side down on a baking sheet.
  • Bake in the preheated oven until browned and crisp, about 10 minutes. Cool on a wire rack.

Nutrition Facts : Calories 138.2 calories, Carbohydrate 22.8 g, Cholesterol 8.1 mg, Fat 4.5 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 2.7 g, Sodium 77.9 mg, Sugar 11.1 g

Tips:

  • Use fresh figs: Fresh figs are essential for this recipe, as they provide the best flavor and texture. If you can't find fresh figs, you can use dried figs, but they will not be as flavorful.
  • Toast the walnuts: Toasting the walnuts will enhance their flavor and make them more crunchy. You can toast them in a skillet over medium heat, stirring constantly, for about 5 minutes, or in a preheated oven at 350 degrees Fahrenheit for about 10 minutes.
  • Chill the dough before baking: Chilling the dough before baking will help it to hold its shape and prevent it from spreading too much. You can chill the dough for at least 30 minutes, or up to overnight.
  • Slice the biscotti thinly: When you slice the biscotti, make sure to slice them thinly, about 1/2-inch thick. This will help them to crisp up properly in the oven.
  • Bake the biscotti until they are golden brown: The biscotti should be baked until they are golden brown on the outside and dry on the inside. This will take about 20-25 minutes.

Conclusion:

Fig and walnut biscotti are a delicious and easy-to-make treat that are perfect for any occasion. They are a great way to use up fresh figs, and they also make a great gift. With a few simple ingredients and a little bit of time, you can make your own delicious fig and walnut biscotti at home.

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