Dark Cocoa Fig and Walnut Apricot Orange Biscotti

dark cocoa fig and walnut apricot orange biscotti Dessert
Dark Cocoa Fig and Walnut Apricot Orange Biscotti
  • 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.


  • 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


  • 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.

No nutrition information available for this recipe

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