A sophisticated cookie that’s not just for coffee drinkers, the flavor of Fig and Walnut Biscotti with Dark Chocolate is enhanced by using freshly grated orange zest in the cookie dough. Figs and chocolate may not be ingredients that you’d automatically think about putting together, but in this cookie recipe it works! Equal amounts of coarsely chopped dried figs and walnuts ensures you get a bit of fruit and nuts in every delicious bite. Biscotti cookies are perfect for gift-giving (this Italian biscotti recipe makes about two dozen cookies), so bake an extra batch for sharing!
Fig and Walnut Biscotti with Dark Chocolate
Most recipes I share on my blog are the “quick and easy” kind, but every once in a while I get the itch to bake something other than one-bowl brownies. So when that happens, I’ll find a day when I’m not in a rush and satisfy my fancy by baking something a little more involved like my ricotta scones, chocolate cream puffs, or a family favorite, biscotti.
Whether you call them biscuits or cantucci like the Italians, biscotti are twice-baked, oblong-shaped crunchy cookies that make the perfect dippers for hot coffee drinks. Because these cookies are baked until they are completely dry, they can be stored a lot longer than other cookies making the extra time worth the effort. Plus, biscotti with figs and walnuts dipped in chocolate is utterly delicious!
Important tips to remember when baking biscotti:
- Biscotti dough is sticky. Add a light dusting of flour to your work surface (or the parchment paper on the baking sheet) and to your hands before trying to shape the dough into logs. Alternately, you could rub a drop of vegetable oil on your hands instead.
- As they bake, the biscotti logs will spread and double in size so don’t be tempted to put more than one log on a baking sheet.
- Use a serrated knife and a sawing motion and cut the biscotti logs at an angle to get longer slices.
- When slicing, if the biscotti pieces seem crumbly put them back in the oven and bake a few more minutes to help dry them out and make them firmer. Only do this if you have not yet added the chocolate icing.
- Be sure the biscotti is completely cool before icing or drizzling with chocolate.
How long can you store biscotti?
Most biscotti will last up to a month. It’s best to store the cookies in a metal tin since storing them in plastic may cause them to soften. Biscotti also freeze well, just make sure that the chocolate is completely set and firm before packaging for the freezer. Place the biscotti flat inside a quart-size freezer ziplock bag and make sure to press out all the air and seal tightly before freezing.
To make Fig and Walnut Biscotti with Dark Chocolate you may need…
Obviously, you will need dried figs for this recipe. I used Sun-Maid California Mission Figs which come in a handy resealable ziplock package. Dried figs are also a great addition to cheese boards and make a tasty snack right out of the bag!
My favorite baking sheet is this OXO Good Grips Non-Stick half sheet pan. I also love the non-stick cooling rack which fits right in the pan and is handy for baking things like breaded chicken fingers.
More biscotti recipes!
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Fig and Walnut Biscotti with Dark Chocolate
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup granulated sugar
- 1/2 cup unsalted butter room temperature
- 2/3 cup walnuts coarsely chopped
- 2/3 cup dried figs coarsely chopped
- 1 teaspoon grated orange zest
- 4 oz. semi-sweet dark baking chocolate coarsely chopped
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- Mix together the flour, baking powder, and salt in a medium bowl. Using an electric mixer, blend together the sugar and butter. Beat in the eggs one at a time, scraping down the sides.
- Add the flour and mix just until blended. Use a wooden spoon to stir in the walnuts, dried figs, and orange zest.
- Empty the dough onto the parchment paper lined baking sheet and using floured hands form into a 13-inch by 3-inch log. Bake for 40 minutes, or until golden. Cool on the pan for 30 minutes.
- Carefully place the biscotti log onto a cutting board and cut into 1/2 to 3/4-inch slices with a sharp serrated knife. Place the slices cut side down back on the baking sheet and return to the oven for 15 minutes. Carefully transfer the biscotti to a wire rack to cool.
- Coarsely chop the chocolate and melt in a double boiler over simmering water. Use an offset spatula to spread the chocolate on the top of each biscotti. Place the biscotti on parchment paper bottom side down so that the biscotto is standing up to allow the chocolate to set. If needed, you may refrigerate the cookies until the chocolate is firm.
- Store them in an airtight container up to 2 weeks, or wrap them in foil and freeze in resealable plastic bags up to 4 weeks.