Fig & Almond Cookies Recipe
Fig & Almond Cookies Recipe photo by Taste of Home
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Fig & Almond Cookies Recipe

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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
TOTAL TIME: Prep: 50 min. + chilling Bake: 10 min./batch + cooling
MAKES:78 servings
TOTAL TIME: Prep: 50 min. + chilling Bake: 10 min./batch + cooling
MAKES: 78 servings


  • 2 large eggs
  • 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
  • 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

Nutritional Facts

1 cookie: 51 calories, 1g fat (1g saturated fat), 7mg cholesterol, 33mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 1g protein.


  1. 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.
  2. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.
  3. Wipe food processor clean. Add figs and almonds; pulse until chopped. Add preserves and juice; pulse until combined.
  4. 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.
  5. 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.
  6. Place 1 in. apart on parchment paper-lined baking sheets. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely.
  7. In a small bowl, mix glaze ingredients until smooth. Drizzle over cookies. Let stand until set. Yield: about 6-1/2 dozen.
Originally published as Fig & Almond Cookies in Taste of Home November 2014, p71

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