Fig Newton Biscotti

Introducing Fig Newton Biscotti, the ultimate mashup of two beloved treats—classic biscotti and the fig-forward charm of Fig Newtons! This twice-baked delight combines the crunchiness of traditional biscotti with the rich sweetness of fig preserves, chewy bits of dried figs, and the optional nuttiness of chopped almonds. With a hint of vanilla and a touch of almond extract, each slice is bursting with flavor and perfect for dipping into your morning coffee or afternoon tea. Whether you’re entertaining guests or simply craving a homemade snack, this easy-to-make biscotti, ready in just over an hour, delivers gourmet bakery vibes straight from your kitchen. Try it today and enjoy the best of both worlds in one irresistible bite!

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 12

Ingredients

• 2.5 cups All-purpose flour
• 0.75 cup Granulated sugar
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 0.25 cup Unsalted butter, softened
• 2 pieces Large eggs
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Almond extract (optional)
• 0.75 cup Fig preserves
• 0.5 cup Chopped dried figs
• 0.25 cup Chopped almonds (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a medium bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

Step 3

In a large bowl, with an electric mixer, cream the softened butter until smooth.

Step 4

Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract and almond extract (if using).

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough comes together.

Step 6

Fold in the fig preserves, chopped dried figs, and chopped almonds (if using) until evenly distributed throughout the dough. The dough will be slightly sticky.

Step 7

Divide the dough into two equal portions. On the prepared baking sheet, shape each portion into a log approximately 12 inches long and 2 inches wide, leaving space between them as they will spread slightly.

Step 8

Bake the logs in the preheated oven for 25 minutes, or until they are lightly golden and firm to the touch.

Step 9

Remove the logs from the oven and let them cool for 10 minutes. Reduce the oven temperature to 300°F (150°C).

Step 10

Using a serrated knife, slice the logs diagonally into 1-inch-thick biscotti pieces. Arrange the slices cut-side down on the baking sheet.

Step 11

Return the biscotti to the oven and bake for an additional 10-12 minutes on one side, then flip them over and bake for another 10-12 minutes, or until they are golden and crisp.

Step 12

Remove the biscotti from the oven and let them cool completely on a wire rack before serving or storing.

Step 13

Store the biscotti in an airtight container at room temperature for up to 2 weeks.

Nutrition Facts

Serving size	909.6 grams (909.6g)

Amount per serving	% Daily Value*
Calories	3057

Total Fat 75.60g	97%
Saturated Fat 34.80g	174%
Polyunsaturated Fat NaNg
Cholesterol 501mg	167%
Sodium 1833mg	80%
Total Carbohydrate 557.90g	203%
Dietary Fiber 28.00g	100%
Total Sugars 299.60g
Protein 51.50g	103%

Vitamin D 80IU	400%
Calcium 379mg	29%
Iron 19mg	103%
Potassium 1491mg	32%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.8%

Protein: 6.6%

Carbs: 71.6%