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!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
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)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In a large bowl, with an electric mixer, cream the softened butter until smooth.
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract and almond extract (if using).
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough comes together.
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.
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.
Bake the logs in the preheated oven for 25 minutes, or until they are lightly golden and firm to the touch.
Remove the logs from the oven and let them cool for 10 minutes. Reduce the oven temperature to 300°F (150°C).
Using a serrated knife, slice the logs diagonally into 1-inch-thick biscotti pieces. Arrange the slices cut-side down on the baking sheet.
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.
Remove the biscotti from the oven and let them cool completely on a wire rack before serving or storing.
Store the biscotti in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.2 g | 8% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 142 mg | 6% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 25.1 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 116 mg | 2% | |
*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.
