Walnut Fig Biscotti

1 cup walnuts, chopped
1 cup dried figs, quartered
1/2 cup toasted mixed seeds

1 1/3 cup whole wheat pastry flour or whole spelt flour
1/4 teaspoon salt
1 teaspoon orange zest
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves

4 tablespoons dark brown or palm sugar
1 teaspoon pure vanilla extract
2 eggs
1/4 cup olive oil

Yields 18-20
Preheat the oven to 160C/325F.
Spread the walnuts in a pan and toast for 5 to 7 minutes, or until golden brown and fragrant. Let cool , then chop roughly. Place the dried figs in a food processor and process until they are finely chopped.

In a large bowl, sift together flour, salt, orange zest and spices.

Combine the flour with nuts and chopped figs and set aside. 

In a separate large bowl, whisk together eggs, sugar, vanilla extract and olive oil. Add the flour-nut mixture to the egg mixture and stir until combined. Form a flat long loaf out of the dough. The dough should be nice and compact, even at the top, with no air bubbles hiding in there. Bake for 45-50 minutes, or until the loaf tests done. Remove loaf from the oven.

Preheat the oven up to 220C/400F.

 Using a thin serrated knife (or the thinnest, sharpest knife you have), slice the loaf into 1cm/1/2inch thick slices. Place the slices on a baking sheet and bake for 3-4 minutes or until the bottoms are golden and toasty. Pull them out of the oven. Turn them over and bake for another 4-5 minutes or until nice and crisp.

© Anja's Food 4 Thought. Recipe from http://www.anjasfood4thought.com