Chef Chuck's Fig Biscotti

Fiche Biscotti

This amazing cookie recipe certainly brings to mind the holiday's, so let the spirit begin after the first bite!  Figs are well known for that unique sweetness and softness that pairs so well with the crunchy 
cookie texture.  It all seems to go so well...
This fig jam is special to me because it is made by my friend Andrea, from Andrini  Marmellate, in Italy. Also his variety of jams can be found in my new food line,              
  ~ Chef Chuck's Cucina ~
As you can see this cookie looks like the famous one we grew up with named, "Fig Newton"
Happy Holidays!!

Fig Cookies

5 tablespoons butter, room temperature
2/3 cup brown sugar
2 tablespoons sour cream
1 teaspoon vanilla
2 eggs, room temperature
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 egg white
powdered sugar, optional
fig jam

In a mixer cream together butter and brown sugar then add in sour cream, vanilla and eggs.  Add all dry ingredients, mix till all incorporated.  Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.  Divide into four sections and work with one at a time, roll out on a well floured board, this dough is very sticky.  Roll out about 1/8 inch thick and 3 to 4 inches wide.  Spread jam in middle of dough fold over one side press slightly, egg wash the top and fold over the other side, gently press down again.  Brush off flour and roll over on seam on a silicon mat or greased pan.  Bake at 375 degrees for 15 minutes, cool on pan a few minutes then rest on a rack before cutting.  Cut in one inch squares, sprinkle with powdered sugar.
Ricette by Chef Chuck's Cucina


  1. Hi, It's been so long since I've had time to look at blogs and I am so glad I came here. My neighbour, an older Italian man, has a huge fig tree and I am lucky enough to be the recipient. Now I have this recipe, thanks!!

    1. Hello Monika So, nice to here from you !
      Those figs sound great!!
      You will surely enjoy my cookie recipe...
      Thank you:)