Fig, Almond, and Molasses Biscotti
Whole wheat biscotti are sweetened with molasses and studded with softened dried figs and crunchy almonds.
By Moow Editorial ·
- Wet your hands before shaping so the sticky dough does not cling.
- Fully preheat the oven; serve one biscotti alongside coffee if desired.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: About 20 biscotti
- Prep time: 40 minutes
- Cook time: 45 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of About 20 biscotti.
- Calories: 90 kcal
- Protein: 3 g
- Carbohydrates: 14 g
- Fat: 3 g
- Sodium: 11 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Biscotti
Have these measured and ready before you begin.
- 2 large eggs
- scant 1/2 cup (100 ml) grape molasses (or mild unsulphured molasses)
- 8 dried figs
- scant 1/2 cup (100 ml by volume) raw almonds
- 2 tablespoons coconut oil
- 1 1/2 cups (180 g) whole-wheat flour
- 1 teaspoon baking powder
Directions
1. Soak the dried figs in hot water for 5–10 minutes to soften them, then drain and chop.
2. Preheat the oven to 350°F (180°C). Beat the eggs, coconut oil, and molasses for 2 minutes.
3. Pulse the almonds in a food processor just until coarsely chopped, then stir them and the figs into the wet mixture.
4. Add the whole wheat flour and baking powder and mix into a lightly sticky dough that is not stiff.
5. With damp hands, shape the dough into a log on a parchment-lined sheet pan and bake for 30 minutes.
6. Remove from the oven, rest for 10 minutes, then slice and arrange the pieces cut-side up.
7. Bake again for 10–15 minutes, then cool completely before serving.
Sources
Contains wheat, egg, tree nuts, and coconut. Do not eat raw dough, and use a serrated knife carefully when slicing the warm loaf.