A delicious biscotti recipe with classic Italian flavours, perfect for a weekend baking project after your next market visit!

Preparation time: 10-15 minutes

Cooking time: 30 minutes

Cooling time: 10 minutes

Eating time: …be quick is all we can say!

This recipe features producers at Coburg and Collingwood Children’s Farm Farmers’ Markets;

You can find walnuts, citrus and free range eggs at Melbourne Farmers Markets throughout September.


1 and ¾ cups flour

3/4 cup dark-brown sugar

2 teaspoons baking powder

3/4 teaspoon salt flakes

3 Inverloch Free Range or Real Free Range eggs

zest, half an orange from The Orange Lady, Kingfisher Citrus, Go Just Nuts

1 cup coarsely chopped dried figs

1 cup Alpine Nuts or King Valley Walnuts, toasted and roughly chopped

Canola cooking spray


Preheat oven to 160 degrees celsius. In a large bowl, whisk together the flour, brown sugar, baking powder, and salt. In a medium bowl, whisk eggs until they’re pale yellow (takes about 5 minutes). Whisk in the zest.

Fold egg mixture into flour mixture until combined. Fold in figs and walnuts. Lightly spray a parchment-lined baking sheet with cooking spray. Divide dough in half on parchment.

This bit tends to get a bit stick, but don’t be alarmed – spray your hands with cooking spray then form each piece of dough into a 2 1/2-inch-wide log. Use more spray if needed.

Bake until the dough is firm but gives slightly when pressed, about 25 minutes. Transfer sheet to a wire rack and let logs cool 10 minutes.

Cut each log on the diagonal into 1/2-inch-thick slices; place slices, cut side up, on sheet. Bake 7 minutes, flip biscotti, and bake 7 minutes more. Transfer to a wire rack to cool completely.


Recipe by MFM contributor Vanessa Fletcher

Instagram @fletcherjournal