Wellness & Natural Food

Sicilian biscottoni with fig jam

Written by Veronica Lavenia

Sicilian Biscottoni with fig jam is one of my favorite recipes when figs are in season. The term “Biscottoni” means “Big cookies” (“Biscotti” is the Italian translation for cookies).

In Italy, Biscottoni are rustic delights made not only at home but also in bakeries: one of the best ways for the Italians to have breakfast with these specialties (different from Region to Region of the Country), perfect for soaking in milk or other drinks.

My vegan recipe is made with quality flours and high nutritional value, such as oat flour and pistachio.
The homemade fig jam is the real treat. Of course, you can choose another seasonal homemade jam.

Sicilian biscottoni with fig jam: Ingredients

Makes 10 biscottoni

For the jam:

30 figs

The zest and juice of one untreated lemon

100 g (3 ½ oz) coconut sugar

For the vegan pastry:

75 ml (3 fl oz) mild extra virgin olive oil or 100 ml (3 ½ fl oz)

80 ml (3 fl oz) organic oat milk

80 g (3 oz) raw “Panela” sugar or coconut sugar

80 g (3 oz) pistachio flour

250 g (7 oz) wholegrain oat flour

Pinch of sea salt

For the jam:

30 figs

The zest and juice of one untreated lemon

100 g (3 ½ oz) coconut sugar


Sicilian biscottoni with fig jam: Method

For the jam:

  1. Clean the figs, removing the skin if they are not organic. In a saucepan, pour the figs with lemon and sugar. Cook until creamy consistency (about 30 minutes).
  2. Preheat oven to 180°C (350°F).
  3. Mix the olive oil with the milk and sugar and blend with an immersion beater for about five minutes .
  4. Add the flours and salt and mix until it forms a soft and compact dough. Make a ball with the mixture. Take small parts of the mixture and pour it onto a baking sheet, lined with parchment paper.
  5. Lightly press the center of the each biscotto with the thumb and pour 1 tbsp of jam.
  6. Bake for 15 minutes.

Don’t miss:

Vegan olive oil cocoa cookies

Vegan cocoa fig cake


About the author

Veronica Lavenia

PhD (former University academic). Italian based (food) writer and magazine contributor. Authors of six books (five cookbooks), some of her works have appeared and appears in the most popular International food magazine, as “Gluten-free Heaven”; "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; "Chickpea";" TML", among others. EVOO Communicator and consultant.