Fig Newton Biscotti Recipe

Name: Fig Newton Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried fig; ½ cup raisins or ½ cup dried dates, pitted; ½ cup water; 1 ⅓ cups brown sugar, pressed firmly; 1 cup white sugar; 1 cup unsalted butter; 3 eggs; 2 teaspoons pure vanilla extract; ¼ teaspoon orange extract (optional); 1 tablespoon lemon juice; ½ teaspoon cinnamon; 2 ½ teaspoons baking powder; ½ teaspoon salt; 3 -3 ½ cups all-purpose flour; 3 cups rolled oats or 3 cups old-fashioned oatmeal; ½ cup chopped walnuts (optional) or ½ cup pecans (optional)

Servings: persons

1 cup dried fig
½ cup raisins or ½ cup dried dates, pitted
½ cup water
1 ⅓ cups brown sugar, pressed firmly
1 cup white sugar
1 cup unsalted butter
3 eggs
2 teaspoons pure vanilla extract
¼ teaspoon orange extract (optional)
1 tablespoon lemon juice
½ teaspoon cinnamon
2 ½ teaspoons baking powder
½ teaspoon salt
3 -3 ½ cups all-purpose flour
3 cups rolled oats or 3 cups old-fashioned oatmeal
½ cup chopped walnuts (optional) or ½ cup pecans (optional)

1
Filling: Place the fruit in a small saucepan and cover with about 1/3 cup water.
2
Simmer 10-15 minutes on lowest heat, until fruit is slightly softened and most of the water is gone (if however, you need a bit more water to simmer, add a little at a time).
3
Remove from the stove and cool about 20 minutes before pureeing the fruit (drained) in a food processor, 1- 2 minutes.
4
Set aside.
5
In a mixing bowl, with a paddle attachment, cream the sugar and butter well, about 3 minutes.
6
Add the eggs, vanilla, orange oil and lemon juice and blend well, about 2 minutes.
7
Fold in the cinnamon, salt, baking powder, most of the flour and oatmeal, nuts, and mix until dough is thick and soft and holds together.
8
Add more flour if mixture is not stiff.
9
Spread half of batter on a baking sheet, top with the fruit paste, and cover with remaining biscotti batter.
10
Bake loaf for 40-45 minutes at 350*F. until just browned and firm to the touch.
11
Cool loaf to room temperature.
12
Cut loaf into diagonal slices, about one inch wide and return to baking sheet.
13
Decrease oven temperature to 325 F / 165C.
14
and bake cookies once more, to crisp, 15- 20 minutes.
15
Enjoy!

1630

kcal

Calories

Fat

230

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup dried fig, ½ cup raisins or ½ cup dried dates, pitted, ½ cup water, 1 ⅓ cups brown sugar, pressed firmly, and more.

Yes, Fig Newton Biscotti falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fig Newton Biscotti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions