Fig, Cherry and Walnut Biscotti
Perfect for dunking into tea or coffee or enjoyed as an afternoon snack, these biscotti are flecked with tart bites from the cherry and sweet notes from the fig. If you don’t like fig or cherry, feel free to substitute with raisins, apricots or any other dried fruit. Likewise for the walnuts—if you prefer almonds or pecans, go for it! Adapted from Smitten Kitchen.
- 1 cup walnut pieces
- ¾ cup dried Turkish or Calimyrna figs, quartered
- ¼ cup dried tart cherries (can substitute raisins or just use 1 cup of dried figs)
- ¾ stick (6 tablespoons) unsalted butter, softened
- ¼ cup granulated sugar
- 6 tablespoons dark brown sugar, packed
- 2 eggs plus 1 egg white, lightly beaten, for brushing
- 1 teaspoon pure vanilla extract
- Grated zest of half a large orange
- 1¾ cup plus 2 tablespoons unbleached all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Raw sugar (or more granulated sugar) for sprinkling
- Preheat the oven to 325 degrees. Line a baking sheet with parchment paper and spread out the walnuts. Toast them in the oven for 5 to 7 minutes, until they are lightly browned and fragrant. Put the walnuts and dried fruit in the food processor and process until finely chopped.
- Beat butter and sugars together in a standing mixer or with a handheld one in a large bowl until they are nicely creamed and light and fluffy. Add 2 eggs, one at a time. Be sure to scrape down the sides of the bowl in between adding the eggs. Beat in the vanilla and orange zest.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt and spices. Add the flour mixture to the wet ingredients and beat in until incorporated. Add the nuts and dried fruits, and beat again until thoroughly combined. Wrap the dough tightly in plastic and chill 35 to 40 minutes or until completely firm.
- Once the dough has chilled, use your hands to pat it out into a long log on the baking sheet. Using a pastry brush, paint on the beaten egg white and sprinkle raw sugar all over it. Bake for 20 to 30 minutes, or until the log is lightly golden brown, firm to the touch and just beginning to crack slightly.
- Allow the log to cool on the baking sheet until cool to the touch, about 40 minutes. With a serrated knife, slice the biscotti, slightly on the bias, into ½-inch slices. Lay the slices on the cookie sheet in a single layer and return to the oven for 20 more minutes, or until the biscotti are toasted and crisp.