Fig and Walnut Biscotti

Fig and Walnut Biscotti

Recipe by Donna Levy

Yields 30 cookies

1      cup   WHOLE WHEAT FLOUR 

3/4    cup   ALL PURPOSE FLOUR  

6      ounces    BROWN SUGAR  

2      teaspoon   BAKING POWDER  

3/4    teaspoon   KOSHER SALT  

3/4    teaspoon   WHOLE ANISE SEED,   chopped

3      each    EGGS

1      each   ORANGE,   zested

8      ounces   DRIED FIGS,   coarsely chopped

1      cup   WALNUTS,   toasted and roughly chopped

Cooking Instructions

Whisk flour, brown sugar, baking powder, salt and anise together.  Whisk eggs until they are pale yellow and hold a ribbon for 1 second when whisk is lifted, about 5 minutes.  Whisk in zest.  Fold egg mixture into flour mixture until combined.  Fold in figs and walnuts.  Divide dough and form each piece into a 2.5 inch wide log.  Bake at 325 on a greased and papered sheet pan until dough is firm but gives slightly when pressed, about 25 minutes.  Cool logs for 10 minutes.  Reduce oven temperature to 300.  Cut each log on the diagonal into 1/2 inch thick slices.  Place slices cut side up on baking sheet.  Bake 7 minutes, flip biscotti, and bake 7 minutes more.  Cool completely.