Fig and Walnut Biscotti

Fig and Walnut Biscotti

1 cup walnuts pieces
1 cup dried figs, quartered
Process until they are finely chopped and set aside.

Cream together till fluffy:
3/4 stick (6 tablespoons) butter, softened
1/4 cup granulated sugar
6 tablespoons brown sugar, packed

Beat in:
2 eggs
1 teaspoon pure vanilla extract
Grated zest of 1/2 a large orange

Mix together:
1 3/4 cup plus 2 tablespoons (or 2 cups minus 2 tablespoons) flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon. ground nutmeg
1/8 teaspoon ground cloves

Beat the dry ingredients into the butter mixture to form a somewhat firm dough. Add the walnuts and figs and mix until thoroughly combined.

Wrap the dough tightly in plastic and chill 35 to 40 minutes or until completely firm. When the dough has chilled, lightly grease a baking sheet. Form refrigerated dough into 2 logs (w/space between to spread a little).

Brush logs with an additional beaten egg white and sprinkle with sugar.

Bake 325 oven for 15 to 20 minutes or until the logs are lightly golden brown, firm to the touch and just beginning to crack slightly.

Allow the logs to cool on the cookie sheet until cool to the touch, about 40 minutes. With a serrated knife, slice the biscotti, slightly on the bias, into 1/2-inch slices. Lay the slices on the cookie sheet in single layer.

Return the biscotti to the oven and cook for 20 more minutes, or until the biscotti are toasted and crisp.