My own recipe is used here. The pairing of figs and chocolate is excellent. After spreading egg wash to the loaves, lightly sprinkle cinnamon on top before baking. You won’t be let down. Keep in an airtight container.
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 30 |
| Yield: | 30 biscotti |
Ingredients
- cooking spray
- 3 ¼ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ cup butter, softened
- ¾ cup light brown sugar
- ¼ cup white sugar
- 7 egg whites, divided
- ¾ cup chocolate chips, or more to taste
- 1 teaspoon vanilla extract
- 1 cup chopped dried figs
- 1 pinch ground cinnamon
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a baking sheet with cooking spray.
- Combine flour and baking powder in a bowl.
- Combine butter, brown sugar, and white sugar in a separate bowl. Beat with an electric mixer until light and fluffy. Beat in 6 egg whites, one at a time. Stir in chocolate chips and vanilla extract. Stir in the flour mixture with a wooden spoon until smooth. Stir in figs with the wooden spoon.
- Divide the dough in two. Shape each half into a loaf about 12 inches long and 2 inches wide. Place the loaves 4 inches apart on the baking sheet; flatten tops slightly with your hand. Beat remaining egg white until foamy and brush over the tops. Lightly sprinkle cinnamon on the loaves after brushing on the egg white.
- Bake in the preheated oven until light brown, 20 to 25 minutes. Let cool, about 30 minutes.
- Lower oven temperature to 325 degrees F (165 degrees C).
- Cut the baked loaves into 1/2-inch-thick diagonal slices using a serrated knife. Lay slices cut-side down on a baking sheet.
- Bake in the preheated oven until browned and crisp, about 10 minutes. Cool on a wire rack.
- You can also use 1 cup dried cranberries instead of figs and use almond extract instead of vanilla. Omit chocolate and cinnamon.
Nutrition Facts
| Calories | 138 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 78 mg |
| Sugars | 11 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
These are quite tasty little biscotti! I’m a big fan of the chocolate, fig, and cinnamon flavors–they go together wonderfully! Not to mention they’re great with coffee! I did have some issues with the baking times though–mine took 10-15 minutes longer to dry out in the oven on the second bake. And I wouldn’t bake them until browned, but rather dried out. And I also don’t think it’s necessary to use just 7 egg whites. I think 3 eggs, plus an egg yolk in the recipe, and then saving the egg white to brush on top would work just fine. Then you wouldn’t need to find something to do with 7 egg yolks! I think these would taste great dipped in chocolate–just to gild the lily a bit! I got 36 biscotti out of this too. Thanks so much for the recipe!