Italian Fig Cookies

Ready in : 45 mins

You can never have too many Mediterranean recipes, so give Italian Fig Cookies a try. For 12 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This dessert has 76 calories, 1g of protein, and 4g of fat per serving. This recipe serves 100. From preparation to the plate, this recipe takes approximately 45 minutes. 1 person were glad they tried this recipe. Head to the store and pick up powdered sugar, apricot preserves, water, and a few other things to make it today. It is a good option if you're following a dairy free diet. It is brought to you by Foodista. With a spoonacular score of 9%, this dish is improvable. Similar recipes include Italian Fig Cookies, Seriously Italian: Fig And Almond Cookies, and CUCCIDATI (Italian Fig Cookies).

Diets

DAIRY FREE

Ingredients

almonds

0.25 cup

apricot preserves

3 Tbsp

baking powder

6 teaspoons

butter

1 pound

figs

12 oz

eggs

2

flour

5.5 cups

milk

2 Tbsp

orange juice

2 Tbsp

powdered sugar

1 cup

salt

0.5 teaspoon

vanilla

2 teaspoons

water

0.5 cup

Cooking in Steps

1
To a food processor, add the the flour, baking powder, powdered sugar and salt. Pulse until well combined. Use a rubber spatula to scrape the sides to be sure everything is worked in.

powdered sugar

baking powder

all purpose flour

salt

food processor

spatula
2
Add the butter in and mix until the butter resembles a small crumble in the dry ingredients. In a small bowl whisk together the eggs, water and vanilla.

vanilla

butter

water

egg

whisk

bowl
3
Add to the food processor and mix until just mostly combined.Lightly flour your counter and turn the dough out. Work the dough together by hand until everything is combined. This is where you may need to sprinkle a little extra flour as you go. Form the dough into a ball and allow to rest for a few minutes.While the dough is resting you can go ahead and make the filling. Into a clean food processor add the almonds and figs. Pulse until roughly chopped.

almonds

dough

all purpose flour

figs

food processor
4
Add in the apricot preserves and orange juice and mix until finely chopped. It will resemble a thick fig jam.Back to the dough.

apricot preserves

orange juice

fig jam

dough
5
Cut the ball of dough into 6-8 pieces.

dough
6
Roll each piece into a smaller ball then lightly press down one small ball at a time on a floured surface. Using a rolling pin, roll the dough into a strip about 1- 1 1/2 inches wide and a 1/4 inch thick. Line the center with a bit of the filling.Fold each side of the dough overtop the filling and gently press the dough together to seal it. Gently roll into a smooth log.

dough

roll

rolling pin
7
Cut into bite size cookies.Preheat your oven to 350 degrees.Repeat with all the dough.

cookies

dough

oven
8
Place the cookies onto a parchment lined baking sheet. They don't grow so you can put them pretty close together.

cookies

baking sheet
9
Bake for 14 mins or until just lightly golden. Cool completely.To make the glaze mix together the powdered sugar, milk and vanilla extract in a small bowl.Once the cookies are cooled go ahead and put them all onto a large cookie sheet so the cookies are touching. Working in small sections because the glaze dries quickly, drizzle the glaze over each cookie and sprinkle with those fun nonpareils. Pop into a fridge for 10 minutes to harden completely.{If you are making these ahead of time, once the drizzle is hardened you can place into a freezer bag to freeze.

vanilla extract

powdered sugar

nonpareils

cookies

milk

baking sheet

oven

bowl
10
Remove the morning you want to serve them}