Almond Fig Cookies
Tender, buttery cookies filled with a sweet fig and almond mixture, finished with a light vanilla glaze. Perfect for snacking or dessert, these cookies are fiber-rich, slightly sweet, and satisfyingly crunchy.
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.