Name: Black Walnut & Fig Biscotti
Ingredients: ¾ cup light brown sugar, packed; ½ cup unsalted butter, softened; 2 eggs; 1 tablespoon vanilla extract; 1 teaspoon lemon zest; 2 cups all-purpose flour; 1½ teaspoons baking powder; ½ teaspoon salt; 1 cup black walnuts, roughly chopped; ½ cup finely chopped dried figs

By Ashley Swartzendruber
| Photography by Ashley Swartzendruber
| November 15, 2021

Black Walnut & Fig Biscotti

These twice-baked biscuits have a rich history and humble origins dating back to the 14th century in Italy. Because the long baking time draws out moisture and prevents mold, biscotti became a companion for sailors who traveled the seas for months at a time. Since then, nations all over the world have adapted their own version of the beloved biscuits, created with the unique flavors of the region they are made in. Dunk them in your morning coffee, pair them with your afternoon tea, or gift them to a friend.

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Ingredients

¾ cup light brown sugar, packed
½ cup unsalted butter, softened
2 eggs
1 tablespoon vanilla extract
1 teaspoon lemon zest
2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
1 cup black walnuts, roughly chopped
½ cup finely chopped dried figs

Instructions

Makes 20–24
Preheat the oven to 325°. Place the sugar and butter into a large bowl and cream with an electric mixer on high speed until light and fluffy, about 2 minutes. Add the eggs and vanilla and beat until combined. Fold in the lemon zest with a wooden spoon.
Combine the remaining ingredients in a separate bowl and then add them to the wet ingredients, folding until no dry ingredients remain. The dough should be thick and slightly sticky.
Line two baking sheets with parchment paper. Turn the dough out onto a generously floured surface. Divide the dough in half and shape each portion into a log that is roughly 12 inches long by 1½ inches wide by ½ inch high. Place each log on one of the lined baking sheets. Bake until the edges are golden, 25 to 30 minutes.
Remove each pan from the oven but leave the oven on. Let the biscotti cool on the pans for 10 minutes. Carefully move logs to a cutting board and slice diagonally into ½-inch-thick pieces. Return the pieces to the parchment-lined baking sheets, cut side down. Bake for 15 to 20 more minutes or until golden brown. Let cool completely. Store in an airtight container for 2 to 3 weeks.
Edible Michiana original recipe