Sicilian Fig & Walnut Biscotti with Anise & Extra Virgin Olive Oil

Ingredients

• 1.25 cup whole grain spelt flour, or whole wheat pastry flour
• 0.33 cup extra virgin olive oil, premium quality
• 0.25 cup raw honey, unrefined, non-processed
• 2 whole eggs, room temperature
• 0.75 cup dried figs, chopped into small pieces
• 0.5 cup raw walnuts, coarsely chopped, toasted
• 1.5 teaspoon whole anise seeds, slightly crushed
• 0.33 cup ground almonds, finely ground
• 0.75 teaspoon baking powder, aluminum-free
• 0.25 teaspoon sea salt, fine grain
• 1 teaspoon fresh lemon zest, organic lemon

Instructions

1. 1

   Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. 2

   Toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant. Set aside to cool.