Fig Newton Biscotti
Ingredients
- 1 cup dried fig ⓘ
- 12 cup raisins or 12 cup dried dates, pitted ⓘ
- 12 cup water ⓘ
- 1 13 cups brown sugar, pressed firmly ⓘ
- 1 cup white sugar ⓘ
- 1 cup unsalted butter ⓘ
- 3 eggs ⓘ
- 2 teaspoons pure vanilla extract ⓘ
- 14 teaspoon orange extract (optional) ⓘ
- 1 tablespoon lemon juice ⓘ
- 12 teaspoon cinnamon ⓘ
- 2 12 teaspoons baking powder ⓘ
- 12 teaspoon salt ⓘ
- 3 -3 12 cups all-purpose flour ⓘ
- 3 cups rolled oats or 3 cups old-fashioned oatmeal ⓘ
Instructions
- Filling: Place the fruit in a small saucepan and cover with about 1/3 cup water.
- 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).
- Remove from the stove and cool about 20 minutes before pureeing the fruit (drained) in a food processor, 1- 2 minutes.
- Set aside.
- In a mixing bowl, with a paddle attachment, cream the sugar and butter well, about 3 minutes.
- Add the eggs, vanilla, orange oil and lemon juice and blend well, about 2 minutes.
- 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.
- Add more flour if mixture is not stiff.
- Spread half of batter on a baking sheet, top with the fruit paste, and cover with remaining biscotti batter.
- Bake loaf for 40-45 minutes at 350*F. until just browned and firm to the touch.
- Cool loaf to room temperature.
- Cut loaf into diagonal slices, about one inch wide and return to baking sheet.
- Decrease oven temperature to 325 F / 165C.
- and bake cookies once more, to crisp, 15- 20 minutes.
- Enjoy!
Nutrition & Diet Analysis (per serving)
1108
kcal
55% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).