Delicious Fig Jam Biscotti

If you ask me, biscotti with fig jam is a match made in heaven.

These twice-baked Italian cookies take a cozy twist with chunks of sweet dried figs and a hint of honey folded into the dough. The familiar crunch of classic biscotti gets a fruity boost that makes them extra special.

They’re perfect for dunking in your morning coffee or afternoon tea, with just the right balance of sweetness and that signature crisp texture. The fig pieces add little bursts of natural sweetness throughout each bite.

It’s a simple but satisfying treat that feels both familiar and a bit fancy – perfect for holiday gifting or weekend baking projects.

What Kind of Figs Should I Use?

For biscotti, dried figs are the way to go, and you’ve got some tasty options to choose from. Calimyrna figs (the yellow ones) have a nutty, sweet flavor while Mission figs (the dark ones) bring a deeper, more intense sweetness – using a mix of both gives you the best of both worlds. When shopping for dried figs, look for ones that are still somewhat soft and pliable, not rock-hard. If your figs feel too dry, you can soften them up by soaking them in warm water for about 10 minutes before using them in your recipe.

Options for Substitutions

This biscotti recipe can be adapted with several substitutions if needed:

• Dried figs: If you can’t find dried figs, try using dried dates, prunes, or dried apricots. Just keep in mind that each will bring its own unique sweetness and flavor to the final product.
• Apple juice: For the fruit cooking liquid, you can swap apple juice with white grape juice, orange juice, or even water mixed with 2 tablespoons of honey.
• Unsalted butter: You can use salted butter (just reduce the added salt by ¼ teaspoon), or coconut oil for a dairy-free option. If using coconut oil, make sure it’s at room temperature.
• All-purpose flour: While all-purpose flour works best for traditional biscotti texture, you can use whole wheat pastry flour for a nuttier taste – just note that the texture might be slightly denser.
• Vanilla extract: Feel free to swap vanilla with almond extract (use only 1½ teaspoons as it’s stronger) or orange extract for a different flavor profile.

Watch Out for These Mistakes While Baking

The biggest challenge when making biscotti is achieving the right texture – cutting them too soon after the first bake can lead to crumbly, messy cookies, so make sure to let them cool for at least 10 minutes before slicing.

Another common mistake is cutting the biscotti too thick or thin – aim for consistent ½-inch slices using a sharp, serrated knife in a gentle sawing motion to prevent breaking, and place them cut-side down for the second bake.

When preparing the fig jam, avoid rushing the cooking process – the figs need time to break down and thicken properly in the apple juice, and make sure to let the jam cool completely before incorporating it into your dough to prevent a gummy texture.

For the crispiest results, allow the biscotti to cool completely on a wire rack after the second bake, as any residual moisture can make them lose their signature crunch.

What to Serve With Fig Biscotti?

These sweet and crunchy fig biscotti are perfect for dunking into your favorite hot drinks! A strong cup of Italian espresso or a creamy cappuccino makes the ideal companion, bringing out the rich fig flavors while softening the cookie just enough. If you’re not a coffee fan, try pairing these biscotti with a cup of hot chai tea or even some warm milk with honey. They’re also really nice served alongside a cheese plate for dessert – the sweetness of the figs plays well with sharp cheeses like aged pecorino or a good parmesan.

Storage Instructions

Keep Fresh: These fig jam biscotti stay crunchy when kept in an airtight container at room temperature. They’ll maintain their perfect crunch for up to 2 weeks – if they last that long! I like to place a piece of parchment paper in the bottom of the container to keep things extra fresh.

Freeze: Want to make these ahead? You can freeze biscotti for up to 3 months in a freezer-safe container with wax paper between layers. They’re great to have on hand for unexpected coffee dates or when you need a quick sweet treat!

Make Ahead: The fig jam filling can be made up to a week in advance and stored in the fridge. This is super helpful when you want to split up the baking process. Just bring the jam to room temperature before using it in your biscotti dough.

Preparation Time	20-30 minutes
Cooking Time	50-60 minutes
Total Time	70-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2700
• Protein: 30-40 g
• Fat: 100-120 g
• Carbohydrates: 360-380 g

Ingredients

For the fig layer:

• 8 oz dried figs (use both calimyrna and mission if available), stems removed and quartered
• 2 cups apple juice
• 2 tbsp granulated sugar
• 2 tsp lemon juice

For the dough:

• 6 tbsp unsalted butter, softened
• 2/3 cup granulated sugar
• 1/2 tsp salt
• 3 tsp vanilla extract
• 1 1/2 tsp baking powder
• 2 large eggs
• 2 cups all-purpose flour

Step 1: Prepare the Fig Filling

• 8 oz dried figs (use both Calimyrna and Mission if available), stems removed and quartered
• 2 cups apple juice
• 2 tbsp granulated sugar
• 2 tsp lemon juice

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

In a medium saucepan, combine the quartered figs, apple juice, and granulated sugar.

Cook over medium heat, stirring occasionally, until the figs are very soft and the liquid becomes syrupy, about 15 minutes.

Transfer the mixture to a food processor or blender, add lemon juice, and pulse until the mixture has a jam-like consistency.

Set aside to cool as you move to the dough.

Step 2: Prepare the Dough

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 2/3 cup granulated sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• 2 large eggs
• 2 cups all-purpose flour

In the bowl of an electric mixer, cream together the butter, 2/3 cup sugar, salt, vanilla extract, and baking powder until the mixture is smooth.

Add the eggs and beat until combined.

With the mixer on low, add the flour gradually and mix just until the dough comes together smoothly.

Step 3: Layer the Fig Filling and Shape the Logs

• fig jam (from Step 1)
• biscotti dough (from Step 2)

Pour the prepared fig jam from Step 1 onto the dough in the mixer bowl.

Using a wooden spoon or spatula, very gently fold the fig jam into the dough—don’t fully mix it in; allow the jam to form visible stripes or layers.

Divide the dough in half and scoop each portion onto the lined baking sheet.

Shape each half into a log about 9 x 2 inches.

The dough is quite sticky, so lightly wet your hands to make shaping easier.

Smooth the tops with a slightly wet spatula if needed.

Step 4: Bake the Biscotti Logs

Bake the formed logs at 350°F (175°C) for 25 minutes.

If the tops are browning too quickly due to the sugar in the jam, carefully lay a sheet of foil over the top to prevent over-browning.

When baking is done, remove the baking sheet from the oven and lower the oven temperature to 325°F (160°C).

Let the baked logs cool on the sheet for about 10 minutes—if they crumble while slicing, let them cool a bit longer before continuing.

I always find a slightly longer cooling period keeps the biscotti slices tidier.

Step 5: Slice and Second Bake

Using a serrated knife, slice the cooled logs into 1/2 to 3/4-inch thick slices.

Stand the slices upright on their edges on the baking sheet—this helps crisp both sides evenly.

Bake the biscotti at 325°F (160°C) for 25 to 30 minutes, or until they turn a deep golden color and are crisp.

For an extra-crunchy finish, I like to leave the sliced biscotti in the turned-off oven for a few minutes after baking.

Step 6: Cool and Store

Remove the finished biscotti from the oven and transfer them to wire racks to cool completely.

Once cooled, store in an airtight container at room temperature.

These biscotti will keep beautifully for up to 4 weeks—if you can resist eating them all in one sitting!