Fig Almond Cookies Recipes

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FIG AND WALNUT COOKIES



Fig and Walnut Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h26m

Yield 4 dozen

Number Of Ingredients 15

2 large eggs, at room temperature
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
2/3 cup sugar
1 teaspoon lemon zest
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, room temperature
9 ounces dried Mission figs, stems discarded
1/2 cup raisins
3/4 cup honey
1/3 cup orange juice
1 tablespoon ground cinnamon
1 teaspoon grated lemon zest
1 cup walnuts, chopped
1 large egg, beaten to blend

Steps:

  • For the pastry dough: Whisk the eggs and vanilla in a small bowl to blend. Mix the flour, sugar, lemon zest, and salt in a large bowl. Add the butter and rub in with your fingers until the butter is the size of small peas. Add the egg mixture and mix with a fork until the dough comes together. Gather the dough into a ball. Divide the dough in 2 and flatten into disks. Wrap the dough disks in plastic and refrigerate for 1 hour.
  • Meanwhile, for the filling and cookies: Preheat the oven to 350 degrees F.
  • Line 2 heavy large baking sheets with parchment paper. Finely chop the figs and raisins in a food processor. Add the honey, orange juice, cinnamon, and lemon zest, and pulse just to blend. Scrape the fig mixture into a medium bowl. Stir in the walnuts. Transfer the fruit mixture to a pastry bag.
  • Roll out 1 disk of dough on a floured work surface to 1/8 to 1/4-inch thickness. Using a 2 1/2-inch diameter biscuit cutter, cut out dough rounds. Gather the dough scraps into a disk, then cover and refrigerate while assembling the cookies. Spoon the fruit mixture in the center of each dough round. Lightly moisten the edges of the dough with the egg wash. Fold the dough over the filling and press the edges to seal. Arrange the cookies evenly apart on the prepared baking sheets. Brush the tops of the cookies with egg wash. Bake until the cookies are pale golden, about 18 minutes.
  • Cool the cookies on the baking sheet for 5 minutes. Transfer the cookies to a cooling rack and cool completely. Repeat with the refrigerated dough scraps and remaining filling.

FIG & ALMOND COOKIES



Fig & Almond Cookies image

In our family, holiday cookies-like these nutty fig ones-are a big deal. I'm so proud to be passing on this Italian tradition to my two boys. -Angela Lemoine, Howell, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield about 6-1/2 dozen.

Number Of Ingredients 17

2 large eggs, room temperature
1 tablespoon cold water
2 teaspoons vanilla extract
2-3/4 cups all-purpose flour
1-1/2 cups confectioners' sugar
3 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons cold butter, cubed
FILLING:
8 ounces dried figs (about 1-1/3 cups)
3 tablespoons unblanched almonds
2 tablespoons apricot preserves
4 teaspoons orange juice
GLAZE:
1 cup confectioners' sugar
2 tablespoons 2% milk
1/2 teaspoon vanilla extract

Steps:

  • In a small bowl, whisk eggs, cold water and vanilla until blended. Place flour, confectioners' sugar, baking powder and salt in a food processor; pulse until blended. Add butter; pulse until crumbly. While pulsing, add egg mixture just until combined., Divide dough in half. Shape each into a disk; cover. Refrigerate 1 hour or until firm enough to roll., Wipe food processor clean. Add figs and almonds; pulse until chopped. Add preserves and juice; pulse until combined., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough into a 10x8-in. rectangle; cut each lengthwise into four 2-in.-wide strips., Spread about 2 tablespoons filling down center of each strip. Fold dough over filling; pinch edges to seal. Roll each gently to shape into a log; cut crosswise into 1-in. pieces., Place 1 in. apart on parchment-lined baking sheets. Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool completely., In a small bowl, mix glaze ingredients until smooth. Drizzle over cookies. Let stand until set.

Nutrition Facts : Calories 51 calories, Fat 1g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 33mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

CHEWY FIG AND ALMOND COOKIES



Chewy Fig and Almond Cookies image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     dessert

Time 2h40m

Yield 24 cookies

Number Of Ingredients 18

Butter, for greasing the baking dish
1 3/4 cups all-purpose flour
1/2 cup almond flour
1 1/4 teaspoons baking powder
1/2 teaspoon fine salt
1/2 teaspoon baking soda
1 cup sugar
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces, at room temperature
1 large egg, at room temperature
1 tablespoon heavy cream
1 teaspoon pure vanilla extract
3 cups dried Mission figs, stemmed (14 ounces)
1/2 cup fresh orange juice
1 tablespoon pure vanilla extract
Zest of 1 medium orange
1 cup unsalted chunky almond butter, at room temperature
1/2 cup sliced almonds, toasted, see Cook's Note
All-purpose flour, for dusting

Steps:

  • Place an oven rack in the center of the oven and preheat to 350 degrees F.
  • Butter the bottom and sides of a 9-by-13-inch glass or ceramic baking dish. Line the bottom with an 8-by-20-inch piece of parchment paper, allowing the excess paper to hang over the sides.
  • For the crust: Whisk the all-purpose flour, almond flour, baking powder, salt and baking soda in a medium bowl.
  • Beat the sugar and butter using an electric hand mixer until combined in a large bowl. Beat in the egg, cream and vanilla until smooth. Add the dry ingredients and beat until the mixture forms into clumps. Press the clumps together to form a dough. Knead the dough for 30 seconds and wrap in plastic. Refrigerate for 1 hour.
  • For the filling: Place 1/4 cup water, the figs, orange juice, vanilla extract and orange zest in a food processor. Blend until the figs are finely ground, about 2 minutes. Add the almond butter and blend until incorporated. Add the almonds and pulse until combined.
  • Remove the plastic from the dough and cut in half. Roll out 1 piece of dough into an 8-by-12-inch rectangle on a well-floured work surface. Cut the dough in half lengthwise and then in half crosswise to make 4 equal-size pieces of dough. Transfer the dough pieces to the prepared baking dish using a spatula, and arrange in a single layer. Pinch the edges of the dough together to seal. Spoon the filling onto the dough. Spread the filling evenly over the dough using damp hands. Smooth the top of the filling using a rubber spatula. Roll out the remaining dough into an 8-by-12-inch rectangle. Cut into 4 equal pieces and place on top of the filling, pinching the edges of the dough together to seal. Bake until golden, 25 to 30 minutes. Place the baking dish on a wire rack to cool completely, about 1 hour.
  • Using the excess parchment paper as handles, remove and place on a cutting board. Cut the cookie into twenty-four 1 1/2-inch-square pieces and serve.

ITALIAN ORANGE-FIG COOKIES



Italian Orange-Fig Cookies image

This is one of the first holiday cookies I made when I found out I could no longer eat gluten. In those eight years, six of my family members and friends have also had to give up gluten, so these delicious Italian cookies have now become a treasured holiday tradition for all of us. By the way, no one will know they're gluten free unless you tell them! The cookies last for weeks if stored in a dry place. -Suzanne Banfield, Basking Ridge, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 3 dozen.

Number Of Ingredients 7

2 packages (8 ounces each) almond paste
1 cup sugar, divided
1 cup confectioners' sugar, divided
2 tablespoons apricot preserves
3 large egg whites, room temperature
1/2 cup dried figs, finely chopped
1 tablespoon grated orange peel

Steps:

  • Preheat oven to 325°. Place almond paste, 1/2 cup sugar and 1/2 cup confectioners' sugar in a food processor; pulse until fine crumbs form. Add preserves and 1 egg white at a time, pulsing after each addition to combine. Transfer almond mixture to a large bowl; fold in figs and orange peel (dough will be sticky)., Place remaining sugars in separate shallow bowls. Drop tablespoonfuls of dough into sugar. Gently coat and shape into 1-1/4-in. balls. Repeat in confectioners' sugar. Place 1 in. apart on parchment-lined baking sheets. Bake 24-28 minutes or until tops are cracked and bottoms are golden brown. Remove to wire racks to cool.

Nutrition Facts : Calories 96 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.

FIG SMUSHED-ANISE-ALMOND COOKIES



Fig Smushed-Anise-Almond Cookies image

Make and share this Fig Smushed-Anise-Almond Cookies recipe from Food.com.

Provided by mazzz91

Categories     Dessert

Time 39m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 12

1/4 cup soymilk
2 teaspoons ground flax seeds
1 1/4 cups demarera sugar
2/3 cup canola oil
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1/2 teaspoon anise extract
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup finely chopped almonds
12 dried black figs (cut in half)

Steps:

  • Preheat oven to 350. Grease two baking sheets.
  • Beat flaxseed vigorously with soy milk until frothy.
  • Add sugar and oil and beat until emulsified.
  • Mix in vanilla and anise extracts.
  • Add 1 cup of flour, baking powder, and salt. Mix well.
  • Add remaining flour. fold in almonds.
  • Loosely roll into golf-ball size balls and flatten to 2-inch diameter. Place on cookie sheet.
  • Gently but firmly smush half a fig cut-side down into center of each cookie.
  • Bake 12-14 minutes until fig is soft and bottom of cookie is golden brown. Tops won't brown much.
  • remove from oven, cool 5 minutes, and transfer to cooling rack to cool completely.

Nutrition Facts : Calories 160.7, Fat 7.9, SaturatedFat 0.6, Sodium 75.6, Carbohydrate 21.5, Fiber 1.6, Sugar 12.6, Protein 2.1

FIG-AND-ALMOND CRACKERS



Fig-and-Almond Crackers image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h40m

Yield Makes about 36

Number Of Ingredients 6

8 dried Black Mission figs, finely chopped
1/4 cup port
1/2 cup raw almonds
1 cup all-purpose flour
1 teaspoon coarse salt
4 tablespoons cold unsalted butter, cut into small pieces

Steps:

  • Soak figs in port 10 minutes.
  • In a food processor, pulse almonds, flour, and salt until finely ground. Add butter; pulse just until crumbly. Transfer to a bowl; stir in figs and port with a fork until dough forms. Shape into a 2-inch-wide log. Wrap in plastic; freeze 1 hour or up to 3 months.
  • Preheat oven to 350 degrees. Cut log into 1/8-inch-thick rounds; arrange on parchment-lined baking sheets. Bake, rotating sheets once, until edges are golden, 14 to 16 minutes. Let crackers cool on a wire rack.

FIG-AND-ALMOND STREUSEL BISCUITS



Fig-and-Almond Streusel Biscuits image

Provided by Molly O'Neill

Categories     brunch, appetizer

Time 40m

Yield 18 to 20 biscuits

Number Of Ingredients 9

2 recipes basic biscuits (see recipe)
7 tablespoons flour
6 tablespoons lightly toasted almonds, chopped
6 tablespoons light-brown sugar
2 tablespoons almond paste
2 tablespoons unsalted butter
4 dried mission figs, finely chopped
1/2 teaspoon cinnamon
1/8 teaspoon salt

Steps:

  • Preheat oven to 450 degrees and position a rack in the top third of the oven. Divide the biscuit dough into 2 balls and refrigerate.
  • For the streusel, mix the flour, almonds and sugar in a bowl. Use a pastry cutter to work the almond paste into the dry ingredients.
  • Place the butter and figs in a pan over low heat. Cook until the butter is melted and the figs soften, 2 to 3 minutes. Pour into the dry ingredients, add the cinnamon and the salt and mix well with a fork.
  • Lightly flour a work surface. Roll each ball of dough out into a circle about 1/3-inch thick. Sprinkle the streusel mixture over one circle of the dough. Place the second circle of dough on top and lightly press the circles together.
  • With a rolling pin, gently roll the dough to 1/2-inch thick. Using a 2 1/2-inch biscuit cutter or glass, cut out the biscuits and put them on ungreased baking sheets. Bake until golden, about 12 to 15 minutes. Transfer to a wire rack to cool.

Nutrition Facts : @context http, Calories 99, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 5 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 76 milligrams, Sugar 5 grams, TransFat 0 grams

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