This is adapted from a recipe by Martha Stewart. It is a very dry biscotti, more adult than the chocolate chip version and perfectly suited for morning or afternoon tea (or coffee).
1 cup whole wheat flour
¾ cup flour
¾ cup brown sugar
2 teaspoons baking powder
1 cup coarsely chopped dried figs
1 cup chopped toasted walnuts
Preheat oven to 350 degrees. Whisk together flours, brown sugar and baking powder. In a separate bowl, whisk eggs for about 5 minutes. Fold into flour mixture until combined. Stir in figs and walnuts. Lightly grease a parchment or silpat-lined cookie sheet. Divide dough in half and make 2 longs. Bake for about 25 minutes. Cut into slices. Reduce oven temperature to 300 degrees and bake an additional 10 minutes (approximately – watch them so they don’t get overdone). Transfer to a wire rack to finish cooling.