Fig & Walnut Biscotti – a delicious recipe with flour, baking powder, salt, spread, milk, eggs. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 180u00b0C, gas mark 4. Line a large baking sheet with baking parchment. Place the flour, baking powder and salt into a large bowl. Add the Bertolli and rub with your finger tips until the mixture resembles fine breadcrumbs.
2
Mix in the walnuts and figs. Add the milk and beaten egg. Mix together to form a soft dough.
3
Turn out on to a well-floured surface and with floured hands shape into 2 even-sized 25-30cm long logs. Place onto the prepared baking sheet. Sprinkle with freshly ground black pepper. Bake in the oven for 25-30 minutes or until golden. Remove from the oven and reduce the temperature to 150C, gas mark 2.
4
Leave the biscotti logs to cool for 10 minutes, then using a serrated bread knife cut into about 24 x 1-2cm wide slices. Place these back onto the lined baking sheet in a single layer and return to the oven. Bake for 40 minutes, then turn the oven off and leave the biscotti to cool in the oven. Serve to accompany cheese at the end of a meal or as a starter or snack - they are particularly good with gooey cheeses such as Talleggio.
585
kcal
Calories
21
g
Fat
80
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 1/4 cups plain flour plus extra for dusting, 1 teaspoon baking powder, 1 teaspoon salt, 5 1/4 ounces Bertolli spread, and more.
Yes, Fig & Walnut Biscotti falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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