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GF DF Fig and Walnut Biscotti w/ Ashwaganhda

Updated: May 18, 2022


1 cup walnut halves or pieces

1 cup dried figs

6 tablespoons unsalted df butter, softened

1/4 cup granulated sugar, with extra for sprinkling

6 tablespoons packed dark brown sugar

2 large eggs

1 teaspoon pure vanilla extract

1 tablespoon grated orange zest (about half of one large orange)

1 cup & 14 tablespoons GF Flour 1:1

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves


  • Preheat oven to 325.

  • Put the walnuts and figs in a food processor fitted with the chopping blade, and pulse for about 30 seconds, until finely chopped.

  • In the bowl of a stand mixer, fitted with the paddle attachment, mix the df butter, granulated sugar and brown sugar together on medium high speed until pale and fluffy, about 3 minutes. Add the eggs, one at a time, and the vanilla extract and orange zest. Scrape down the sides of the bowl as needed.

  • In a medium bowl, whisk together the gf 1:1 flour, baking powder, baking soda, spices and salt. Add the flour mixture to the mixer bowl and beat on medium low speed for a few seconds until just incorporated.

  • Add the fig and walnut mixture and mix until combined. Scrape the dough out onto a sheet of plastic wrap, shape into a ball, and chill for about 20-30 minutes.

  • Turn the dough out onto a baking sheet lined with parchment paper or a silicone baking mat. For large biscotti, shape the dough into one log, about 9 x 4 inches (it should be about 3/4 inch thick). For smaller biscotti, shape into two logs, about 9 x 2 inches. Set the logs at least 2 inches apart on the baking sheet because they will spread while baking. Sprinkle the logs with granulated or coarse turbinado sugar for some sparkle.

  • Bake the logs in the preheated oven for about 25 minutes. Remove from the oven and let scool for 5 minutes. Spritz logs with water and let sit again for five minutes. This will soften the dough just a bit to make it easier to slice.

  • Remove the logs to a countertop and slice them with a serrated bread knife into about 3/4 inch cookies. A straight up and down motion works better than a sawing motion in my experience.

  • Place the biscotti back on the baking sheet, separating them a little and return to the oven for another 20-25 minutes, or until dry (smaller cookies will need a little less time, so keep an eye on them.

  • Cool completely before eating, storing or packaging.

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