Sicilian Fig Cookies Recipe

Recipe Details

• Level: Intermediate
• Yield: Makes 24 cookies
• Total Time: 2 hours 25 minutes
• Prep Time: 1 hour 55 minutes
• Cook Time: 30 minutes
• Nutritional Information Per Serving (1 of 24 cookies): Calories 203 | Total Fat 10g | Saturated Fat 4g | Carbohydrates 27g | Dietary Fiber 2g | Sugar 14g | Protein 3g | Cholesterol 38mg | Sodium 9mg

Ingredients

For the Dough:

• 2 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• Pinch of salt
• 12 tablespoons cold unsalted butter, cut into small pieces
• 3 large egg yolks
• 1 teaspoon vanilla extract
• Finely grated zest of 1 lemon
• 4 teaspoons fresh lemon juice

For the Filling:

• 1 cup whole almonds, toasted
• 1 cup dried figs, stems removed
• Finely grated zest of 1 orange
• 1/2 cup dry red wine
• 1 tablespoon honey
• 1/2 teaspoon cocoa powder (natural or Dutch-process)

For the Glaze:

• 1 cup confectioners' sugar
• 1 teaspoon finely grated orange zest
• 3 tablespoons fresh orange juice
• Silver nonpareils, for decoration

Instructions

1. Prepare the dough: In a food processor, pulse together the flour, sugar, and salt. Add the butter and pulse until the mixture resembles coarse crumbs. Whisk the egg yolks, vanilla, lemon zest, and lemon juice, then add to the food processor and pulse until the dough starts to come together but before it forms a ball. Transfer the dough onto plastic wrap and knead briefly into a disk. Wrap tightly and chill until firm, at least 1 hour.
2. Make the filling: Pulse the toasted almonds in a clean food processor until roughly chopped; transfer to a saucepan. Then pulse the dried figs finely and add them to the saucepan along with the orange zest, red wine, honey, and cocoa powder. Cook over medium heat, stirring, for about 5 minutes. Remove from heat and let cool.
3. Shape the cookies: Line two baking sheets with parchment paper. Divide the dough into roughly 24 equal balls and flatten each into a 2-inch disk. Spoon about 1 heaping teaspoon of the filling into the center of each disk. Fold the dough around the filling and roll into a smooth ball to enclose it. Place the filled cookies on the prepared sheets, cover, and refrigerate for approximately 30 minutes.
4. Bake: Preheat the oven to 350F (175C). Bake the cookies until they are lightly golden, between 20 and 30 minutes. Let them cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely.
5. Prepare the glaze and finish: Whisk together the confectioners' sugar, orange zest, and orange juice until smooth. Brush the cooled cookies with this glaze and sprinkle with silver nonpareils. Allow the glaze to set for about 15 minutes. Store the cookies in an airtight container for up to one week.

Photograph by Steve Giralt

Recipe courtesy of Recipe Iseasy Magazine