I have been making biscotti for years and have never come across this combination until now. This recipe is from Everyday Food Magazine. I made them this weekend and I must say, they came out great! I used fennel seed instead of the anise just because I didn't have any anise- but the results were just fine! I also substituted spelt flour for both the whole wheat and the all-purp called for in the recipe.
Here is the recipe:
- 1 cup whole-wheat flour (spooned and leveled)
- 3/4 cup all-purpose flour (spooned and leveled)
- 3/4 cup packed dark-brown sugar
- 2 teaspoons baking powder
- 3/4 teaspoon coarse salt
- 3/4 teaspoon anise seed, chopped
- 3 large eggs
- 1 tablespoon finely grated orange zest (from 1 large orange)
- 1 cup coarsely chopped dried Calimyrna figs (6 ounces)
- 1 cup walnuts, toasted and roughly chopped
- Nonstick cooking spray
- Preheat oven to 325 degrees. In a large bowl, whisk together flours, brown sugar, baking powder, salt, and anise. In a medium bowl, whisk eggs until they're pale yellow and hold a ribbon for 1 second when whisk is lifted, about 5 minutes. Whisk in zest.
- Fold egg mixture into flour mixture until combined. Fold in figs and walnuts. Lightly spray a parchment-lined baking sheet with cooking spray. Divide dough in half on parchment. Spray hands with cooking spray; form each piece of dough into a 2 1/2-inch-wide log. Bake until dough is firm but gives slightly when pressed, about 25 minutes. Transfer sheet to a wire rack and let logs cool 10 minutes. Reduce oven temperature to 300 degrees.
- Cut each log on the diagonal into 1/2-inch-thick slices; place slices, cut side up, on sheet. Bake 7 minutes, flip biscotti, and bake 7 minutes more. Transfer to a wire rack to cool completely. (Store in an airtight container, up to 1 week.)