Fig Jam Biscotti

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Fig Jam Biscotti- crunchy vanilla biscotti swirled with homemade fig jam! | themondaybox.com

This is a story about Fig Newtons (the cookie). And my husband. And a delicious fig cake created by Ashley at Cookie Monster Cooking.

Fig Jam Biscotti

When I read Ashley’s recipe, I immediately thought of my husband. He has always loved Fig Newtons, or so I thought. I printed the recipe and gathered the ingredients.

Fig Jam Biscotti

That night, I was excited to tell my husband about the cake bars I was going to make for him. However, he didn’t respond with enthusiasm as anticipated. It turns out, he does love figs, but no so much the “newtons”. The cookies aren’t crunchy. He likes crunchy. All these years he has been eating Fig Newtons for the fig filling and putting up with the soft cookie.

Fig Jam Biscotti

Eventually, I made the cake anyway, but not for my husband. The fig filling is amazing. I decided that I had to create something crunchy using the fig jam, something my husband would love and also something that could be care package material.

Fig Jam Biscotti

This Fig Jam Biscotti is the result. Biscotti are the ultimate care package cookies because of their sturdiness and their wonderfully long shelf life. Most biscotti stay fresh for weeks. The Fig Jam biscotti start out crunchy (not hard) and get softer over the weeks. After 4 weeks, mine were more like a soft cookie but still very good.

Fig Jam Biscotti- crunchy vanilla biscotti swirled with homemade fig jam! | themondaybox.com

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Fig Jam Biscotti

Adapted from Filling recipe cookiemonstercooking.com and Biscotti from King Arthur Flour
Makes 30 -40 biscotti
Author Wendy Sondov themondaybox.com

Ingredients

  • 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
  • 2/3 cup granulated sugar
  • ½ teaspoon salt
  • 3 teaspoons vanilla extract
  • 1 ½ teaspoons baking powder
  • 2 large eggs
  • 2 cups all-purpose flour

Directions

  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, 2/3 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.

Fig Jam Biscotti

 

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Comments

  1. Wendy I love this! What a great idea to incorporate the filling into biscotti. I do love biscotti. So glad you liked the fig filling – we loved it too : )

    Reply

    • Ashley, thank you so much for introducing me to this filling! Once I tasted your recipe, I knew I had to find a way for my husband to enjoy its deliciousness! Don’t you think it would work well with dried apple too? As soon as I have time I’m going to try. 🙂

      Reply

    • Thanks, Liz! This filling is really good. I call it jam but it’s thicker and less watery than jar jam from the store. Try it. You will be tempted to eat the filling by the spoonful, but save some for the biscotti. They are worth it.

      Reply

  5. Smile. I love hearing the creative progression of recipes, and these look so very good! Thank you for sharing. A lovely post to go along with my latte and cinnamon raisin bread. I hope you have a beautiful week!

    Reply

    • Jess, this filling is a very thick jam-like fig paste .realling. It is not liquidy like jam from a jar. If you try this with another jam make sure it is thick or I don’t think your biscotti will crisp.

      Reply

  8. This sounds amazing, I am in love with all biscotti, would have never thought to add fig!

    Reply

    • I agree about biscotti, Aimee. They are wonderful. This one gets softer over time and more cookie-like. It is so good with a cup of tea or a glass of milk! If you try it, please let me know what you think. 🙂

      Reply

  9. i have never seen a fig jam biscotti before, and i can only imagine how delicious it is! We can’t always find fresh figs here, but dried figs i can grab anytime, so i’m happy this uses them. You’re so right: biscotti are such a great gift to send b/c it’s almost like they have zero expiration date. I mean, eventually, but they give you plenty of time. 🙂

    Reply

    • Thanks Shannon. I was concerned about the zero expiration date on a biscotti with fruit in it but my trial batch was still rather delicious after 4 weeks, no longer crisp, but delicious.

      Reply

  10. I am a fig newton lover! And a soft biscotti lover too! Crazy but true I don’t like them hard and crunchy. These are the best of both worlds!

    Reply

  11. I’ve never thought to add fig to viscotti before! These are gorgeous and I sort of wish I had one right now to dunk into my tea. 🙂

    Reply

    • I would hand you one if I could, Sally. 🙂 They are perfect with tea. You could add just chopped dried figs to biscotti, that works too, but the fig jam is better. 🙂

      Reply

  13. That is hilarious about your hubby! I love fig anything! I am pinning these also!

    Reply

    • Thanks, Jen! You can just chop up some dry figs and add them to a biscotti batter but this fig jam filling is so delicious I think it makes them special. 🙂

      Reply

  15. I’m from the south where we make ‘fig preserves’ every summer from our fig trees. This looks like the perfect thing! Was looking for something that doesn’t require too much sugar, as they are sweetened for canning. I have some that are on the thick side. Can’t wait to try it!

    Reply

    • Hi, Virginia! Fresh fig preserves sounds wonderful! Please let me know how your preserves work for the biscotti. I am guessing they will be delicious!!

      Reply

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