Ingredients

The following ingredients have 12 Servings
  • 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 large eggs
  • 2/3 cup walnuts (coarsely chopped)
  • 2/3 cup dried figs (coarsely chopped)
  • 1 teaspoon grated orange zest
  • 4 ounces semi-sweet dark baking chocolate (coarsely chopped)

Instruction

  • 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.