Italian Christmas Cookies & Recipes Italian Cookies Recipes

NONNA’S ALMOND & FIG COOKIES

Fig and almond cookies are a great fall treat: soft and full of energy, they are perfect for a September breakfast!

 


 

 

Makes about 14 cookies

INGREDIENTS
DOUGH:
  • 4 1/2 oz (130 grams) all purpose flour
  • 1/4 cup (50 grams) sugar
  • 1 1/2 tsp baking powder
  • pinch salt
  • 1 egg
  • 3 oz unsalted butter
  • 1 oz whole milk
  • 1/4 tsp vanilla extract

FILLING:

  • 3 1/2 oz dried figs
  • 2 oz raisins
  • 2 oz almonds
  • 2 tbsp marmalade or apricot preserve
  • 2 tbsp orange juice
  • 1/4 cup honey
  • 1/4 tsp cinnamon powder
ADDITIONAL INGREDIENTS:
  • icing sugar or sugar glaze as needed
METHOD:
Prepare the filling: Remove the hard stem from the figs and roughly chop them. Also chop the almonds.
Add honey and mix well
Add the rest of the ingredients for the filling and blend to form a thick paste. Set aside
Prepare the dough: Combine the flour, sugar and baking powder.
Add the butter, egg and vanilla using your hand or in a food processor mix.
Add the milk and lightly knead to bring the mixture together. Form into a smooth dough.
Shape into a ball. Cover with cling film and refrigerate for 2 to 3 hours.
Take out the dough from the refrigerator. Sprinkle some flour on a working surface. Roll into a rectangle, trim off the untidy sides.
Divide in two equal strips.
Place the filling in the middle of each strip. Fold over, pinch together the sides.
Slice into equal pieces.
Place the cookies on a  baking tray lined with parchment paper.
Bake at 350 degree oven until light golden brown in colour. Let cool completely before sprinkling with icing sugar or applying glaze.
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