These Fig & Almond Cookies are a delightful blend of sweet figs and crunchy almonds wrapped in tender, buttery dough.
Naturally high in fiber from dried figs and packed with plant-based protein from almonds, they’re a wholesome treat without excessive saturated fat.
Quick to assemble and easy to bake, they’re perfect for everyday snacking, tea-time indulgence, or make-ahead treats.
Almond Fig Cookies
Equipment
- 1 food processor (for dough and filling)
- 2 small bowls (1 for eggs, 1 for glaze)
- Measuring Cups and Spoons
- Rolling Pin
- Baking sheets (2-3)
- Parchment paper
- Wire cooling rack
Ingredients
For the Dough:
- 2 large eggs room temperature
- 1 tbsp cold water
- 2 tsp vanilla extract
- 2¾ cups all-purpose flour
- 1½ cups confectioners’ sugar
- 3 tsp baking powder
- ¼ tsp salt
- 6 tbsp cold butter cubed
For the Filling:
- 8 oz dried figs about 1⅓ cups
- 3 tbsp unblanched almonds
- 2 tbsp apricot preserves
- 4 tsp orange juice
For the Glaze:
- 1 cup confectioners’ sugar
- 2 tbsp 2% milk
- ½ tsp vanilla extract
Instructions
- Prepare the Egg Mixture: In a small bowl, whisk together the eggs, cold water, and vanilla extract until the mixture is smooth and lightly frothy. This combination will add moisture and flavor to the dough, ensuring your cookies stay tender and soft. Set aside while you prepare the dry ingredients.
- Mix the Dough Ingredients: In a food processor, combine the all-purpose flour, confectioners’ sugar, baking powder, and salt. Pulse a few times to evenly distribute the ingredients. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. While continuing to pulse, gradually add the egg mixture just until the dough comes together. Avoid overmixing to maintain a light, flaky texture.
- Chill the Dough: Divide the dough in half and shape each portion into a disk. Wrap or cover each disk with plastic wrap and refrigerate for at least one hour. Chilling the dough helps it firm up, making it easier to roll out and shape without sticking.
- Prepare the Fig-Almond Filling: Wipe the food processor clean. Combine the dried figs and almonds, pulsing until finely chopped but still slightly textured. Add the apricot preserves and orange juice, then pulse until the mixture is smooth and well combined.This sweet and nutty filling will provide a rich flavor contrast to the tender dough.
- Roll and Shape the Cookies: Preheat the oven to 350°F (175°C). On a lightly floured surface, roll each chilled dough disk into a rectangle roughly 10 inches by 8 inches. Cut each rectangle lengthwise into four strips, about 2 inches wide. Spoon approximately 2 tablespoons of the fig-almond filling down the center of each strip. Fold the edges of the dough over the filling, pinching them to seal completely. Gently roll each filled strip to form a log, then cut crosswise into 1-inch pieces.
- Bake the Cookies: Place the prepared cookies about 1 inch apart on baking sheets lined with parchment paper. Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden. The cookies should remain tender in the center while developing a slight crispness around the edges.
- Cool and Glaze: Transfer the cookies to a wire cooling rack to cool completely. In a small bowl, whisk together the glaze ingredients—confectioners’ sugar, milk, and vanilla extract—until smooth. Drizzle the glaze over the cooled cookies and allow it to set before serving. This adds a sweet, glossy finish that enhances both flavor and appearance.
Notes
- Make sure eggs are at room temperature to ensure the dough blends smoothly.
- Cold butter is key for a tender, flaky cookie texture.
- Chilling the dough for at least an hour makes rolling and shaping easier.
- Use parchment paper or a silicone baking mat to prevent sticking and promote even baking.
- Adjust the fig filling sweetness by using slightly more or less apricot preserves according to taste.
- Roll dough gently to avoid squeezing out the filling.
- The glaze is optional but adds a delicate sweetness and attractive finish.
- Cookies can be made a day in advance; they taste even better after flavors meld.
Chef’s Secrets: Achieving Perfect Cookies
The secret to these Fig & Almond Cookies lies in balancing texture and flavor.
Using cold butter ensures a tender, flaky dough, while lightly pulsing ingredients in the food processor prevents overmixing.
Chilling the dough is essential—it helps the cookies hold their shape and makes rolling easier.
For the filling, finely chopping figs and almonds creates a smooth, uniform consistency while still offering small bursts of crunch.
Gently sealing the dough over the filling prevents leakage while baking.
For an extra flavor boost, lightly toast the almonds beforehand to enhance their nutty aroma.
Serving Suggestions: Delicious Ways To Enjoy
These cookies are versatile and work well as both a snack and a dessert.
Serve them with a hot cup of tea, coffee, or a glass of milk for a satisfying treat.
For festive occasions, drizzle with extra glaze or dust lightly with powdered sugar for an elegant touch.
They also pair wonderfully with a mild cheese platter or fruit salad, offering a sweet and nutty contrast.
Because of their compact size and balanced sweetness, they’re ideal for including in lunchboxes or gift tins.
Storage Tips: Keep Cookies Fresh Longer
Store cooled cookies in an airtight container at room temperature for up to 5 days to maintain their softness.
For longer storage, freeze unglazed cookies in a single layer on a baking sheet, then transfer to a freezer-safe container; they will keep for up to 3 months.
Glaze the cookies after thawing for the best finish.
To refresh slightly softened cookies, warm them in a low oven for a few minutes—it revives their crisp edges while keeping the interior tender.
Frequently Asked Questions
1. Can I use other nuts instead of almonds?
Yes, you can swap almonds for walnuts, pecans, or hazelnuts.
Choose lightly toasted nuts for enhanced flavor, but keep the quantity similar to maintain the filling’s texture.
2. Can I make the dough ahead of time?
Absolutely! The dough can be prepared, shaped into disks, and stored in the refrigerator for up to 24 hours.
This makes it convenient for meal prep or baking in batches.
3. How do I prevent the filling from leaking?
Ensure the dough is well-chilled and roll gently when sealing the filling.
Pinching the edges firmly helps contain the fig-almond mixture while baking.
4. Are these cookies suitable for gifting?
Yes! These cookies travel well and can be beautifully packaged in tins or cellophane bags.
Adding a glaze just before gifting ensures they remain visually appealing and delicious.
5. Can I make them gluten-free or lower in sugar?
For a gluten-free version, substitute all-purpose flour with a gluten-free blend, but monitor dough consistency—it may need a touch more liquid.
To reduce sugar, use a lower amount of confectioners’ sugar in the dough and glaze, or swap preserves for a natural fruit puree.
