Fig Jam Biscotti
Adapted from: Filling recipe and Biscotti from King Arthur Flour
Makes: 30-40 biscotti
  • Filling:
  • 8 ounces dried figs, stemmed and quartered (I used a combination Calimyrna yellow figs and black Mission figs)
  • 2 cups apple juice
  • 2 tablespoons granulated sugar
  • 2 teaspoons lemon juice
  • Dough:
  • 6 tablespoons unsalted butter, room temperature
  • ⅔ cup granulated sugar
  • ½ teaspoon salt
  • 3 teaspoons vanilla extract
  • 1 ½ teaspoons baking powder
  • 2 large eggs
  • 2 cups all-purpose flour
  1. Preheat oven to 350 degrees F. Line baking sheet with parchment.
  2. TO MAKE FILLING: Into a medium sauce pan, add figs, apple juice, and 2 tablespoons sugar.
  3. Cook over medium heat until figs are soft and the liquid is syrupy (about 15 minutes), stirring occasionally.
  4. Pour the figs and syrup into the bowl of a food processor (or blender), add lemon juice, and pulse until jam-like. Set aside.
  5. TO MAKE DOUGH: In the bowl of an electric mixer, cream butter, ⅔ cup sugar, salt, vanilla extract and baking powder until smooth.
  6. Add eggs, and beat to combine.
  7. On low speed, slowly add flour and mix until smooth.
  8. TO MAKE BISCOTTI: Pour fig jam onto dough in mixer bowl. Using a wooden spoon or spatula, very gently fold the jam into the dough. Don’t mix the jam into the dough. It should remain in stripes or layers.
  9. Divide the dough in half. Scoop onto the baking sheet and shape into 2 logs about 9” x 2” . (The dough is sticky. Wetting your hands as you shape the logs makes it much easier.) After logs are formed, smooth the tops with a slightly wet spatula.
  10. Bake for 25 minutes. (If the tops of the logs are getting over browned due to the sugar in the jam, place a sheet of foil on top of the biscotti until baking is complete.)
  11. Remove biscotti from oven and reduce oven temperature to 325 degrees F.
  12. Cool on the baking sheet for about 10 minutes. (If biscotti crumble while cutting wait until the dough cools a little longer.) Slice the logs into ½” – ¾” slices.
  13. Stand the slices on edge on the baking sheet.
  14. Bake for 25-30 minutes or until deep golden. These biscotti soften over time and have a softer bite than traditional hard biscotti. Don’t under cook or they won’t be crunchy at all.
  15. Remove from oven and cool completely on wire racks.
  16. Store in an airtight container at room temperature. These biscotti remain delicious for at least 4 weeks.
Packing tips
Bundle 2 or 3 biscotti together in plastic wrap. Place bundles in an airtight container or zip lock bag.
Recipe by The Monday Box at