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Dark Cocoa Fig and Walnut Apricot Orange Biscotti

Name: Dark Cocoa Fig and Walnut Apricot Orange Biscotti
Prep time: 20 min
Total time: 1 h
Ingredients: 1 stick (1/2 cup/125 mL) unsalted butter, softened; 2 tbsp (30 mL) dark cocoa; 1 egg; 1 tsp (5 mL) vanilla extract; 1 pouch (496 g) Betty Crocker™ Chocolate Chip Cookie Mix; 1/4 cup (50 mL) all purpose flour; 1 tsp (5 mL) each ground cinnamon, ginger; 1 tsp (5 mL) ground cardamom or nutmeg; 1/4 cup (50 mL) chopped dried figs; 1/4 cup (50 mL) chopped dried apricots; 1/4 cup (50 mL) chopped walnuts; Zest and juice of 1 orange

Prep 20 min
Total 60 min
Servings

Here is the winning recipe in the 2018 Bake It Possible! recipe contest. This recipe is made with Betty Crocker™ Chocolate Chip Cookie Mix.

November 22, 2018

Ingredients

1 stick (1/2 cup/125 mL) unsalted butter, softened
2 tbsp (30 mL) dark cocoa
1 egg
1 tsp (5 mL) vanilla extract
1 pouch (496 g) Betty Crocker™ Chocolate Chip Cookie Mix
1/4 cup (50 mL) all purpose flour
1 tsp (5 mL) each ground cinnamon, ginger
1 tsp (5 mL) ground cardamom or nutmeg
1/4 cup (50 mL) chopped dried figs
1/4 cup (50 mL) chopped dried apricots
1/4 cup (50 mL) chopped walnuts
Zest and juice of 1 orange

Steps

1

Heat oven to 350°F (180°C).
2

In large bowl, cream softened butter with cocoa powder, beating until light and fluffy and well combined. Beat in the egg and vanilla extract.
3

Stir in Cookie Mix, flour, cinnamon, ginger and cardamom, mixing until well combined. Stir in figs, apricots, walnuts, orange zest and 2 tsp of orange juice.
4

Turn dough onto a lightly floured surface and shape into a log about 2-inches wide and 3/4-inch thick. Place log on a parchment-lined cookie sheet and bake for 30 to 35 minutes.
5

Remove from oven and allow to cool for 10 minutes while still on cookie sheet. Cut log diagonally into strips, about 3/4-inch wide. Place each piece on its’ side and bake again for 5 to 7 minutes.
6

Allow to cool on wire rack and dust with icing sugar if desired.