Description
Delight in these traditional Italian Fig Cookies, featuring a tender buttery dough wrapped around a luscious fig and nut filling enhanced with apricot jam, golden raisins, chocolate chips, and a hint of rum and orange zest. Perfectly baked to a light golden finish, these cookies are a treat for any occasion.
Ingredients
Scale
Dough:
- 4 cups all-purpose flour
- ⅔ cup sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 8 ounces unsalted butter (cold)
- 4 large eggs
Filling:
- 12 ounces dried figs
- ½ cup pecans (chopped)
- ⅓ cup apricot jam
- ¼ cup golden raisins
- 1 tablespoon orange zest
- 2 ounces semisweet chocolate chips
- ¼ cup rum
- ½ teaspoon cinnamon
Instructions
- Mix Dry Ingredients: In a food processor fitted with a metal blade, combine the flour, sugar, baking powder, and salt. Pulse briefly to mix all dry ingredients thoroughly.
- Incorporate Butter and Eggs: Add cold unsalted butter to the processor and pulse about 20 times until the mixture resembles coarse crumbs. Then add the eggs and pulse again until the dough forms a cohesive ball.
- Knead Dough: Transfer the dough onto a lightly floured surface, knead gently until smooth. Shape it into a log, wrap with plastic wrap, and set aside to chill.
- Prepare Filling: Place dried figs, chopped pecans, apricot jam, golden raisins, orange zest, chocolate chips, rum, and cinnamon into the food processor. Pulse until the filling is finely chopped and well combined.
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Divide Dough and Filling: Divide the dough and filling into 10 equal portions. Roll each dough portion into a 3 by 12-inch rectangle.
- Form Filled Rolls: Shape each filling portion into a 12-inch rope or arrange it evenly along the center of each dough rectangle.
- Seal the Cookies: Gently wrap the dough around the filling and pinch the ends to seal the seam. Flatten the roll slightly with a spatula or your hands.
- Slice Cookies: Cut each log into 6 equal pieces and place them on the ungreased baking sheet.
- Bake: Bake in the preheated oven for approximately 15 minutes, until the cookies are lightly golden.
- Cool: Let cookies cool slightly on the baking sheet, then transfer to a wire rack to cool completely before serving.
Notes
- Ensure the butter is cold for the best dough texture.
- Rum can be omitted or substituted with orange juice for a non-alcoholic version.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a nut-free option, pecans can be omitted or replaced with pumpkin or sunflower seeds.
- Use parchment paper to prevent sticking and make cleanup easier.
Keywords: Italian fig cookies, fig cookie recipe, Italian dessert, holiday cookies, fig and nut cookies, baked fig treats