Gluten-free Biscotti cookies with figs, walnuts and icing

Ingredients:

Gluten-free flour mix

• 3 cups (435 g) white rice flour
• 1.5 tbsp. (190 gr.) tapioca flour
• 0.75 cups (120 g) potato starch
• 1 tbsp (8 g) xanthan gum
• 1.5 tsp. (5 gr.) salt
• Mix the ingredients in a large bowl.

Cookie

• 1.5 tbsp. walnuts
• 1.5 cups granulated sugar, plus extra for sprinkling
• 2 tsp baking powder
• 0.25 tsp salt
• 1.5 teaspoons of honey
• 0.5 vanilla pod, split and seeds scraped out
• 4 large eggs at room temperature
• 8 coarsely chopped dried green figs (Kalimirna)
• 1 large egg, beaten with 1 tbsp. water
• 0.5 cup powdered sugar
• 2.5 tbsp maple syrup
• You will need: parchment paper

Preparation:

1. Grind 1/2 cup walnuts in a food processor until finely chopped. Set aside.
2. Preheat oven to 160°C.
   
   Line a baking pan with parchment paper. In the bowl of a stand mixer, combine the granulated sugar, baking powder, salt, honey, vanilla seeds, eggs, 2.66 cups of gluten-free flour mix, and chopped nuts. Mix with a mixer fitted with a paddle attachment. Add the figs and the remaining 1 cup of whole walnuts and mix well.
3. Divide the dough into 2 equal portions. Sprinkle a small amount of granulated sugar on a piece of parchment paper and carefully roll each piece of dough into a log approximately 6 cm wide. Place both logs on the prepared baking sheet. Brush with a beaten egg and sprinkle generously with sugar. Bake on the baking sheet until golden brown, about 40 minutes; place the baking sheet on a wire rack and let cool completely. Reduce the temperature to 150°C.
4. Using a serrated knife, slice each log slightly diagonally into 1.5 cm pieces. Arrange the pieces on a baking sheet, supporting each other. Bake until crisp, about 20 minutes. Let cool completely on the baking sheet.
5. In a small bowl, whisk together the powdered sugar and maple syrup until smooth. Spread over the finished cookies and let dry before serving.