Preparation

1. Line an 11 x 17-inch baking sheet with parchment paper.
2. Preheat oven to 325 degrees. Spread walnuts on a lined baking sheet and toast for 5 to 7 minutes or until golden brown and fragrant. Allow the walnuts to cool completely.
3. Place the walnuts and dried figs in a food processor and process until they are finely chopped.
4. In the bowl of an electric mixer, cream together the butter and sugars until light and fluffy. Add the eggs, one at a time. and beat until incorporated, scraping down the sides of the bowl with a spatula occasionally. Beat in the vanilla and orange zest.
5. In a medium bowl, stir together the flours, baking powder, baking soda, salt and spices. Beat the dry ingredients into the butter mixture to form a somewhat firm dough. Add the walnuts and figs and mix until just combined.
6. Roll out dough onto floured board and shape into a log the length of the baking sheet. Place the log onto the parchment lined baking sheet. Bake for 20-25 minutes or until lightly brown, firm to the touch and just beginning to crack.
7. Allow the log to cool on baking sheet, about 40 min. With a serrated knife, slice the biscotti, slightly on the bias into 1/3 inch slices. Place the slices, upright, on the same baking sheet in a single layer. Return the biscotti to the oven and bake for 20 more minutes or until biscotti are toasted and crisp. Store in airtight container for up to 2 weeks.
8. This recipe does not meet MHealthy Nutrition Guidelines. 1/2018