A few dried figs with a handful of nuts are a favorite afternoon snack of mine. The natural sugar of the fruit gives me quick energy while the healthy fat in the nuts keeps hunger at bay until the next meal. Since they taste great together and they are pantry staples, I thought why not create a fig and walnut biscotti. As I was gathering the ingredients, a chunk of dark chocolate (also a regular resident) caught my eye.
- 2 1/4 cups flour
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup plus 2 tablespoons extra-virgin olive oil (Delicate)
- 3 eggs
- 1/2 cup dried figs, chopped
- 1/2 cup walnuts, toasted and chopped
- 1/2 cup bittersweet chocolate bar, cut into pieces (or chocolate chips)
- In a large bowl, stir together the flour, sugar, salt and baking powder.
- In a small bowl, whisk the olive oil and eggs and then add to the dry ingredients.
- Add the figs, walnuts and chocolate and mix well. Cover and refrigerate the dough for an hour or so.
- On a parchment-lined baking sheet, take a strip of the dough and shape into a log (12-inch x 2-inch) and flatten it out slightly (see Anise Biscotti). Repeat with remaining dough, placing only 2 logs on each pan.
- Bake in a 350* oven (middle rack) 18-20 minutes.
- Remove from oven and let cool a few minutes and then carefully transfer the logs to a cutting board. using a serrated knife, cut diagonally into 1/2 inch slices. Arrange close together (cut-side down) back on the baking sheet and bake an additional 15 -18 minutes.
- Stored in airtight containers, biscotti will keep for several weeks (longer than one’s will power).