Try one of our biscotti recipes and keep
your cookie jar full.
We also have more cookie recipes in the
Christmas section of
Razzle Dazzle Recipes.
Figgy Newton Biscotti
1 cup dried figs
1/2 cup raisins or dried dates, pitted
1/2 cup water
1 1/3 cup brown sugar, pressed firmly
1 cup white sugar
1 cup unsalted butter
2 teaspoons pure vanilla extract
1/4 teaspoon orange extract, optional
1 tablespoon lemon juice
1/4 teaspoon cinnamon
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3 – 3 1/2 cups all purpose flour
3 cups rolled oats or old fashioned oatmeal
1/2 cup chopped walnuts, optional
In a small saucepan, place the fruit 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 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. and bake
cookies once more, to crisp, 15 - 20 minutes.