This spiced fig and nut biscotti makes a delicious homemade favour for your guests to take home. Or you could serve them up with coffee at the end of the night.
The biscotti will last up to 2 weeks in an airtight container stored somewhere cool.
Try dipping the biscuits in dark chocolate for some extra indulgence. I just wouldn’t recommend this for a hot summer wedding!
Chai-spiced fig and walnut biscotti ingredients
2 cups plain flour
2 teaspoons baking powder
3/4 cup light brown sugar
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
3/4 cup roughly chopped walnuts
3/4 cup roughly chopped dried figs
3 extra large eggs
2 teaspoons vanilla extract
Preheat oven to 160°C (conventional). Line a large baking tray with baking paper.
Combine the flour, baking powder, sugar, ginger, cinnamon, cardamom, walnuts and figs in a large bowl. Add the eggs and vanilla and mix well to form a dough.
Using damp hands, shape the dough into 2 x 18cm logs. Place on prepared tray. Bake for 35 minutes or until the biscotti is firm but gives slightly when pressed.
Set aside to cool for 15 minutes. Using a serrated knife, cut into 5mm slices. Place on two baking trays lined with baking paper. Bake for 15-20 minutes, turning halfway, until crisp. Cool on the trays.
I’m Jane Howard, the girl behind emerald + ella – an online shop and blog which encompass a world of beautiful, eclectic things. I’m also a recipe writer, food stylist, vintage collector, New Zealander, married to an Aussie boy, aspirational crafter, wine drinker, pulled pork sandwich lover and basically just a girl who likes pretty bits and pieces.