Walnut and Fig Biscotti al Vino Cotto

Walnut and Fig Biscotti al Vino Cotto

If you enjoy figs then you will absolutely love the flavours and aromas of these biscotti.

Loaded with toasted walnuts and figs soaked in Vino Cotto, honey and orange juice, these biscotti have a nice crisp and crunchy texture with spots of softness from the figs and a little crackle from the fig pips.
Perfect for dunking into your coffee or enjoying with a cup of tea.
These biscotti are definitely worthy of sharing and gift giving.

Makes 55

Ingredients

1 1/2 cups dried figs, coarsely chopped
4 tbsp Vino Cotto, Original of Fig flavoured
2 tbsp honey
2 tsp orange juice
125g unsalted butter, softened
100g caster sugar
3 eggs, separated
2 tsp vanilla essence
zest of 1 orange, finely grated
500g plain flour, sifted
2 tsp baking powder
¼ tsp salt
110g caster sugar, extra
150g walnuts, lightly roasted, skin rubbed off, coarsely chop**

Method

Preheat oven to 160C degrees.
Line two baking trays with baking paper.

In a saucepan, bring Vino Cotto, honey and orange juice to a boil. Lower the heat to a simmer and add the figs. Simmer for 2 to 3 minutes, remove from heat and let the mixture cool.

Using an electric mixer, beat butter and sugar until light and fluffy. Beat in egg yolks, vanilla essence and orange zest.  Using a wooden spoon gently add the cooled figs and any remaining syrup.  Mix through.

In another bowl, combine flour, baking powder and salt.  Add to butter mixture and combine until mixture resembles coarse breadcrumbs.

In a separate bowl, beat egg whites until soft peaks form.  Then add the extra sugar until stiff peaks form.
Fold the walnuts into the egg whites.
Gently fold the egg white mixture into flour.

Knead on a lightly floured surface until it all comes together to form a ball. Add more flour as needed.
Divide dough into 4 and cover with plastic wrap.
Roll each dough on a floured surface into a log shape about 3cm thick. Use the palm of your hands to shape into a log.

Place logs at least 5cm apart and bake for 30 to 35 minutes or until firm and golden.
Slide logs onto wire rack and cool for 5 minutes.
Reduce oven to 150C degrees.

Transfer logs to a chopping board and cut diagonally with a serrated knife into 1 cm thick slices.

Stand slices upright in rows on a baking sheet, leaving small spaces in between.

*If you prefer softer biscotti, reduce the second baking time by about 5 minutes.

** Some walnuts can taste bitter due to their skin.  To remove skin, wrap the warm walnuts in a clean tea towel for a few minutes and then briskly rub with the towel.  Let cool and then coarsely chop.

Buy the Vino Cotto you need for this recipe online. Click here.