Description
These Italian Fig Cookies are delightful bite-sized treats combining a buttery, tender dough with a rich, fruity filling made from dried figs, nuts, and chocolate chips, all enhanced with warm spices and a hint of rum. Perfect for holiday gatherings or anytime you want a classic, rustic cookie with a sophisticated flavor.
Ingredients
Scale
Dough Ingredients
- 4 cups all-purpose flour
- â…” cup sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 8 ounces unsalted butter (cold)
- 4 large eggs
Filling Ingredients
- 12 ounces dried figs
- ½ cup pecans (chopped)
- â…“ cup apricot jam
- ¼ cup golden raisins
- 1 tablespoon orange zest
- 2 ounces semisweet chocolate chips
- ¼ cup rum
- ½ teaspoon cinnamon
Instructions
- Combine Dry Ingredients: In a food processor fitted with a metal blade, pulse together the flour, sugar, baking powder, and salt to thoroughly mix all dry ingredients.
- Add Butter and Eggs: Add cold unsalted butter to the food processor and pulse about 20 times until the mixture looks like coarse crumbs. Then add the eggs and pulse again until the dough forms a cohesive ball.
- Knead and Chill Dough: Transfer the dough onto a lightly floured surface and knead gently until smooth. Shape the dough into a log, wrap it with plastic wrap, and refrigerate to chill.
- Prepare Filling: Place dried figs, chopped pecans, apricot jam, golden raisins, orange zest, semisweet chocolate chips, rum, and cinnamon into the food processor. Pulse until the filling is finely chopped and well combined.
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Divide Dough and Filling: Divide both the dough and filling into 10 equal portions. Roll each dough portion into a 3 by 12-inch rectangle.
- Shape Filling: Shape each filling portion into a 12-inch rope or evenly spread it along the center of each dough rectangle.
- Form Cookies: Carefully wrap the dough around the filling, pinching the ends to seal the seam, and flatten the roll slightly with a spatula or your hands.
- Slice Rolls: Cut each roll into 6 equal pieces and place them on the prepared baking sheet, spacing them evenly.
- Bake: Bake the cookies in the preheated oven for about 15 minutes, until they turn lightly golden.
- Cool: Allow the cookies to cool slightly on the baking sheet, then transfer them to a wire rack to cool completely before serving.
Notes
- Use cold butter to achieve a flaky, tender dough texture.
- You can substitute rum with orange juice or brandy if preferred.
- The filling can be prepared ahead and stored in the refrigerator for convenience.
- Ensure the dough is well chilled before shaping to prevent sticking and easy handling.
- Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
