Fig Jam Biscotti are for fig lovers. These flavorful biscotti start out crunchy and soften slightly over time due to the layers of homemade fig jam that swirl through each cookie.
Why you'll love this recipe
Crunchy, vanilla biscotti is especially delicious when it holds layers of homemade fig jam. A definite upgrade to your childhood fig cookies!
Biscotti are the ultimate care package cookies because of their sturdiness and their wonderfully long shelf life.
Most biscotti stay fresh for weeks. These biscotti start out crunchy (not hard) and get softer over the weeks. After 4 weeks, they are more like a soft cookie but still very good.
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- Make the jam in a medium sauce pan over medium heat, combining figs, apple juice and sugar until syrupy.
- Transfer the figs and syrup to a food processor with lemon juice and blend into jam consistency.
- Make the biscotti dough in an electric mixer creaming together the butter, sugar, salt, vanilla, and baking powder. Add the eggs then the flour and mix until a smooth dough forms. By hand, gently fold in the fig jam.
- Form the dough into 2 dough logs on a parchment lined baking sheet.
- Bake until browned. Remove from the oven and allow to cool slightly. Then cut into biscotti slices.
- Stand the biscotti slices back on the baking sheet and return to the oven until deep golden.
Storage
Store in an airtight container at room temperature. These biscotti remain delicious for at least 4 weeks.
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Fig Jam Biscotti
Ingredients
Fig Jam 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
Biscotti 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
Instructions
- Preheat oven to 350 degrees F. Line baking sheet with parchment.
- TO MAKE FILLING: Into a medium sauce pan, add figs, apple juice, and 2 tablespoons sugar.
- Cook over medium heat until figs are soft and the liquid is syrupy (about 15 minutes), stirring occasionally.
- Pour the figs and syrup into the bowl of a food processor (or blender), add lemon juice, and pulse until jam-like. Set aside.
- TO MAKE DOUGH: In the bowl of an electric mixer, cream butter, ⅔ cup sugar, salt, vanilla extract and baking powder until smooth.
- Add eggs, and beat to combine.
- On low speed, slowly add flour and mix until smooth.
- 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.
- 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.
- 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.)
- Remove biscotti from oven and reduce oven temperature to 325 degrees F.
- 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.
- Stand the slices on edge on the baking sheet.
- 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.
- Remove from oven and cool completely on wire racks.
- Store in an airtight container at room temperature. These biscotti remain delicious for at least 4 weeks.
Notes
Nutrition
First Published: March 1, 2013. Last Updated: July 25, 2022. Updated for additional information and better reader experience.
Debbie
What is the amount of jam that is mixed with the dough? I have a jar of fig jam and this would be a great way to use it up.
Wendy Sondov
Hi, Debbie. I suggest using up to 1/2 cup of the fig jam. If you have less, the recipe will still taste great just slightly less like figs. Enjoy!