Fig Anise Biscotti | Food photography and vegan baking recipe by Jennifer | Miss Walter’s |

Fig Anise Biscotti

Last week it seemed as Summer has already left Switzerland. Cooler days call for richer flavours. I love fresh figs, but when it comes to baking, the dried ones are much more forceful than their fresh pendant. Especially in combination with anise, figs bring out their full flavour potential, creating a warming liquorice sensation.

These fig anise biscotti work wonderfully with a cup of coffee and are a reasonable sweet treat for rainy afternoons, or any time of day really. They contain no gluten, no white sugar nor oils.


This recipe for a vegan Fig Anise Biscotti is:

  • Vegan (no dairy, no eggs)
  • Gluten-free
  • Nut-free
  • Oil-free
  • No added white sugars

Something delicious for every vegan sweet tooth

Have a look at my collection of amazing plant-based, vegan recipes to discover even more amazing vegan desserts.

Fig Anise Biscotti
Prep time
20 mins
Baking time
1 hr 45 mins
Total time
2 hrs 5 mins

Dolce healthy af vita to everyone with these plant-based, vegan and gluten-free fig anise biscotti.

Course: Dessert
Keyword: glutenfree, glutenfree baking, glutenfree baking recipes, glutenfree cookies, Great with coffee, plant-based recipes, vegan baking, vegan cookies, vegan dessert, vegan recipe
Makes: 22
Recipe created by: Jennifer Walter
  • 150 g gluten-free oats
  • 50 g buckwheat flour
  • 1 pinch of salt
  • 1 tsp. baking powder
  • 3 tbsp. flaxseed flour (ground flaxseed)
  • 120 ml water
  • 150 g dried figs
  • zest of 1 orange
  • 1 tsp. anise seeds
  • 3 tbsp. rice syrup
  1. First, pour the flaxseed flour in a small glass and add 120ml of plain water. Mix it well and set aside to swell. Grind the oats into fine oat flour and add the buckwheat flour, salt and baking powder. Now in a different bowl, add the figs, anise seeds, orange zest and the rice syrup and blend it all into a thick mush. Now add the flaxseed pulp to your wet mix. Now combine the wet mix with your flour mix and combine well. Dust your work surface and knead the dough thoroughly. Gently roll the dough into a log (approx. 35cm length) and wrap it in plastic wrap. Now flatten the top of your wrapped log with your hand and place the log in the fridge for about 30 minutes. Preheat your oven to 180 degrees C. Place the log on a lined baking tray and bake for 25 minutes. Take it out and leave to cool for another 20 minutes. Lower your oven temperature to 150 degrees C. Now cut the log (use a bread knife) diagonally into thin slices (about 1.5 to 2cm). Bake for another 30 minutes.

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How about amazing plant-based Earl Grey biscotti with chocolate glaze, healthy Carrot Passion Fruit Muffins or fruity Rhubarb Flapjacks?

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Meet Jennifer

Hi there! I created Miss Walter’s to include loved ones with dietary restraints (chosen or not) at the dessert table. I share all my favourite vegan dessert recipes with you so that you can do the same. Because sharing food has the power to unite us, so let’s not get our diet in the way of eating and sharing delicious cakes.


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