Fig Walnut Biscotti

I love to make biscotti! I actually make 15 varieties and am always thinking of ideas for more! Biscotti is a twice baked cookie and is very easy to make. This is my newest flavor! I hope you will give biscotti a try! The cookies last for months if you keep them in a Ziplock bag, that way you can enjoy them anytime you want.

• 1 1/2 cup sugar
• 1 cup oil
• 1 Tablespoon rum extract
• 4 eggs
• 5 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chopped walnuts
• 1 bag of whole figs, chopped

Place all ingredients except nuts into your mixer. Blend till well incorporated. Now add walnuts and figs. Now you are going to turn the mixture out onto a lightly floured surface and form 3 portions.

The first picture is your blob of dough, the second picture is the first log, shape it, then cut it into 3 sections. The third and fourth photos is the divided sections, placed on a parchment lined aluminum sheet pan. I always do it this way. It is the best way for a consistent product.

Now you need to brush the top of the loaves lightly with water using a pastry brush, then sprinkle with sugar. Put as much or as little as you want. This makes a fantastic crunch on top.

Now bake them in a 350 oven for 25 minutes, remove from the oven and let it cool for about 15-20 minutes.

Carefully place the baked log onto a cutting board. Use a serrated knife to slice the biscotti. (a serrated knife is essential) Saw across the loaf, keeping your knife flat across the loaf, cut them about 1 inch wide. Carefully pick up each biscotti and place on your sheets. I use the same sheet for the second bake.

Now you need to bake the sliced biscotti for 10 minutes more. Don’t let everything get cool, just cool enough to handle. It is important to keep the oven on and have it ready when you have sliced the loaves.

Baked and cooled…packaged up for storage, grab you one and a cup of coffee. Now enjoy !

(Biscotti is meant to be dipped, coffee or tea brings out the full flavor)