Toasted Sesame and Fig Biscotti

Tiffany Bannworth


I find this delightful addition to any coffee or tea break. These are very good with Darjeeling. You may even dip in a Honey Vanilla Glaze. Extraordinary!


★★★★★ 1 vote

10 Min
30 Min


  • 3/4 c
    dried figs, diced
  • 1 3/4 c
  • 1/4 stick
    butter, unsalted
  • 2 3/4 c
  • 3/4 c
  • 3/4 c
    dark brown sugar
  • 1 tsp
    baking powder
  • 1 1/2 tsp
    baking soda
  • 1 tsp
  • 2 Tbsp
  • 1 tsp
  • 1/2 tsp
  • 1/2 tsp
  • 2
  • 1/2 c
    dried figs, diced
  • ·
    non-stick olive oil spray
  • ·
    wax paper
  • 1/4 c
    large grain, coarse sugar
  • 1 Tbsp
    red or purple crystal sugar
  • 2 Tbsp
    sesame seeds

How to Make Toasted Sesame and Fig Biscotti


  1. Preheat oven to 325.
  2. In a small pot, I prefer Corningware, place water, butter, and 3/4 cup of figs. Heat on medium with a lid until figs plump, but there is still liquid.
  3. Place pot contents in blender, liquefy.
  4. Place all ingredients, but sesame, coarse sugar, and red or purple sugar in a mixing bowl and pour in liquefied figs. Beat for 3 minutes.
  5. Add dried figs and blend for an additional minute.
  6. Take two cookie sheets, line with wax paper, and spray with non-stick spray.
  7. Take half the batter and spoon onto cookie sheet into a 3in x 8in rectangle. Smooth to desired shape with spoon. Repeat on second cookie sheet with other half of batter.
  8. Place in oven for 12 minutes.
  9. Remove and allow to cool for 5.
  10. Then cut into 1in strips or your desired size biscotti.
  11. Change wax paper and respray.
  12. Place on side and bake for 5 minutes. Flip biscotti and repeat.
  13. It you prefer crunchier, leave in for 7 minutes.
  14. Allow to cool and enjoy.

Printable Recipe Card

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