Italian-style twice-baked slices with small dried-fig pieces, visible fig seeds and fragrant orange zest.
Fig Orange Biscotti
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 150 minutes: 35 hands-on, 15 chilling or resting, 70 whole-batch cooking and 30 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and doneness cues.
Kitchen tools you’ll need
- Kitchen scale and US measuring tools
- Mixing bowl and spatula
- Two parchment-lined 13 × 18-inch baking sheets
- Cooling rack
- Cutting board and serrated knife
- Ruler
- Fine citrus grater
- Small knife for dried figs
Italian-style twice-baked slices with small dried-fig pieces, visible fig seeds and fragrant orange zest.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Mix the dough
- 1Mix the doughDice stemmed dried figs into 1/4-inch pieces. Toss with 1 tablespoon taken from the measured flour to separate sticky pieces. Rub zest into sugar, then stir with softened butter. Mix in eggs and vanilla. Fold in the remaining flour whisked with baking powder and salt, followed by the floured fig pieces.
Shape and first-bake
- 2Shape and first-bakeHeat the oven to 350°F (177°C) conventional or 325°F (163°C) fan. Shape two equal logs about 10 × 2 1/2 inches on one lined sheet with 3 inches between them. Bake on the middle rack for 28–30 minutes, allowing 30 minutes for this stage. The logs should hold their shape and have set golden surfaces.
Rest and slice
- 3Rest and sliceLeave the logs on their sheet for 15 minutes; this intermediate rest is the 15-minute rest component in the timing. Reduce the oven to 300°F (149°C) conventional or 275°F (135°C) fan during the rest. Transfer logs to a cutting board. With a serrated knife and gentle sawing motion, divide each log into 14 slightly diagonal slices, including the end pieces, about 5/8–3/4 inch apart along the log. This makes 28 cookies.
Dry both batches
- 4Dry both batchesLay 14 slices cut-side down on each of two lined sheets. Bake one sheet at a time at the reduced temperature for 10 minutes, turn each slice and bake another 10 minutes. Repeat for the second sheet: the drying stage takes 40 minutes, giving 70 minutes of total oven cooking with the first bake. The faces should feel dry and the centers firm as they cool.
Cool for crispness
- 5Cool for crispnessTransfer each dried batch to a rack and cool for 30 minutes. Allow the full 30 minutes after the final batch; do not seal while warm.
Chef’s Science & Pro Tips
Ingredient science
Remove tough fig stems before weighing the 120 g ingredient portion.
Technique & texture
Use the measured flour to separate fig pieces, not extra bench flour.
Finishing & serving
Dried figs stay somewhat chewy even when the surrounding crumb becomes crisp.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 7 days | Keep fully cooled cookies airtight in a cool dry room, separate from moist cookies. |
| Refrigeration | Not needed for baked cookies | Avoid condensation that softens the crumb. |
| Raw freezing | Up to 1 month | Freeze wrapped unbaked dough airtight; thaw in the refrigerator before shaping and baking. |
| Baked freezing | Up to 1 month | Freeze completely cool cookies airtight with parchment separators. |
| Restoring | Before serving | Thaw inside the closed container at room temperature. |
Notes
- Use soft dried figs cut small; the surrounding biscuit dries while the fruit keeps a slight chew. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 28; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
THE COOKIE INDEXITALIANCHRISTMAS COOKIES
Frequently Asked Questions
Are these filled fig cookies?
No. Small dried-fig pieces are mixed throughout the sliced dough; there is no enclosed jam filling.
Should I soak the figs?
No. Use soft dried figs as listed; soaking introduces water and changes the drying time.
Why are the fig pieces softer than the crumb?
Dried fruit retains a chewy texture. The biscuit crumb should dry during the second bake without requiring hard fruit pieces.
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