Fig Jam Biscotti

Anyone who's been to a party at my house within the last few years, knows that I love charcuterie boards.  I can come up with a board for every occasion: casual get togethers with friends, birthdays, anniversaries, 4 of July, brunch!🤪 Mini jar-cuterie, charcuterie cones and giant boards filled with meat, cheese, fruit, nuts and crackers.🧀🍇🥜 Sweet boards with donut holes, cookie dippers, mini pies and chocolates are my favorite though.🍩🍪🍫

I've never made the same charcuterie board twice and I think that's what I love about them.  Each one is unique and different and an expression of what I'm feeling that day.  Different themes, different foods, different boards.  There are a few favorites that find their way into a lot of my boards though.  I love pistachios and grapes, gruyere cheese, sliced turkey and fig jam - they're my favorites so why not serve them to my guests?  

Fig jam is becoming a signature treat on my charcuterie boards.  I love it but for some reason I only justify the indulgence when I'm making charcuterie.  The deliciously sweet spread is the perfect compliment to the savory meats and salty cheeses.  It's delicious on crackers, on crostini and by the spoonful.😅 ​

My affection for crispy crackers smeared with fig jam, topped with a thin slice of turkey and wedge of cheese might not be as universally adored as I suspected though.  Sometimes the jar of jam that's tucked neatly onto my boards is hardly even touched.  That doesn't discourage me from trying to get my guests to jump on the fig spread bandwagon.😅    And until that happens - I can usually count on having some leftover fig jam after a charcuterie party.

​I've actually created some really tasty dishes in the name of trying to use up half full jars of fig jam after a party.  Balsamic Fig Glazed Chicken, Fig Newtons and Chicken with Figs.😋  My latest fig jam creation - fig jam biscotti.  

Fig Jam Biscotti
6 Tablespoons butter, room temperature
⅔ cup sugar
½ teaspoon salt
3 teaspoons vanilla
1 ½ teaspoons baking powder
2 large eggs
2 cups all-purpose flour
1/2 cup fig jam

Cream together butter, sugar, salt, vanilla and baking powder. 

Beat in eggs.

Slowly mix in flour. 

Gently fold jam into dough.

Divide dough in half.  Shape into two 9x2" logs on silpat lined baking sheets.

Bake 25 minutes at 350.

Slice biscotti into 1/2" slices.  Reduce oven temperature to 325. 

Lay biscotti on baking sheets and bake 15 minutes on each side.  

Ciao!

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