Submitted by Megs
1 cup walnut pieces
1 cup dried Turkish or Calimyrna figs, quartered
3/4 stick (6 tablespoons or 3 ounces) unsalted butter, softened
1/4 cup granulated sugar, plus more for sprinkling
6 tablespoons dark brown sugar, packed
2 eggs
1 teaspoon pure vanilla extract
Grated zest of 1/2 a large orange (I used a clementine)
1 3/4 cup plus 2 tablespoons (or 2 cups minus 2 tablespoons) unbleached,
all-purpose flour
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
1 egg white, lightly beaten
1. Preheat the oven to 325 degrees. Spread the walnuts on a baking sheet
and toast for 5 to 7 minutes, or until golden brown and fragrant. Allow the
walnuts to cool completely.
2. Place the walnuts and dried figs in a food processor and process until
they are finely chopped.
3. In the bowl of an electric mixer, cream together the butter and sugars
until light and fluffy. Add the eggs, one at a time, and beat until
incorporated, scraping down the sides of the bowl with a spatula occasionally.
Beat in the vanilla and the orange zest.
4. In a medium bowl, stir together the flour, baking powder, baking soda,
salt and spices. Beat the dry ingredients into the butter mixture to form a
somewhat firm dough. Add the walnuts and figs and beat until thoroughly
combined. Wrap the dough tightly in plastic and chill 35 to 40 minutes or until
completely firm.
5. When the dough has chilled, lightly grease a baking sheet. On a
floured board, use your palms to roll the piece of dough into a log the length
of the baking sheet. Place the log on the baking sheet.
6. In a small bowl, beat the egg white with a fork until frothy. With a
pastry brush, glaze the log with some egg white and sprinkle it with granulated
sugar. Bake for 15 to 20 minutes (this took longer in my oven, but everything
seems to these days), or until the log is lightly golden brown, firm to the
touch and just beginning to crack slightly.
7. Allow the log 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
(I always end up needing a second baking sheet in this step, as they have a lot
more surface area); Return the biscotti to the oven and cook for 20 more
minutes, or until the biscotti are toasted and crisp.
Store the biscotti in an airtight container. They will keep up to about 2
weeks.
