makes about 45 cookies
3 large eggs
2 T. unsalted butter, at room temperature
1/2 c. light agave nectar
½ c. water
4 1/2 cups gluten-free flour blend, plus up to ½ cup extra
½ t. salt
¾ t. gluten-free baking soda
1 c. dried calimyrna figs, stemmed and sliced
¾ c. walnuts, toasted (find out how to toast walnuts here)
3 T. raw cacao nibs
Preheat oven to 375°. Cream eggs and butter. Put agave and water in a microwave safe container and heat until steaming but not boiling. Slowly add agave and water to egg and butter mixture and mix until thoroughly incorporated.
Sift gluten-free flour mix, salt, and baking soda. Add all at once. Stir until combined. You’ll know that the dough is ready when the majority of it has formed one mass. You want the dough to be dry enough to handle but not so dry that it’s really stiff. Use some of the extra flour if necessary.
Once dough is mixed, remove dough from mixing bowl and place onto a floured surface. Add figs, walnuts, and cacao nibs. Knead until they’re distributed throughout the dough.
Divide into 3 balls of equal size. Form each ball into a log, then press dough down until it’s 3 inches wide and 10-12 inches long. The dough log should be curved, slightly thicker in the middle than around the edges.
Place dough onto parchment lined baking sheet. Bake for 20 minutes or until golden brown.
Remove from oven and reduce oven heat to 275°. Let biscotti cool on wire racks for 10 minutes, until you can handle it. Slice biscotti log at a 45° angle into ¼ - ½ inch slices, depending on how thick you like your cookies. (I like them thin!) Lay slices flat on the parchment paper and return to oven for 20 minutes or until golden brown. Flip biscotti and bake for another 20-25 minutes, until golden brown and cookie is dry on both sides. Let cookies cool on wire baking racks and store in an air-tight container.
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