Fig & Almond Cookies
Total TimePrep: 50 min. + chilling Bake: 10 min./batch + cooling
Makesabout 6-1/2 dozen
- 2 large Eggland's Best 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
- 1 cup confectioners' sugar
- 2 tablespoons 2% milk
- 1/2 teaspoon vanilla extract
- 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.
- Divide dough in half. Shape each into a disk; cover. Refrigerate 1 hour or until firm enough to roll.
- Wipe food processor clean. Add figs and almonds; pulse until chopped. Add preserves and juice; pulse until combined.
- 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.
- 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.
- Place 1 in. apart on parchment paper-lined baking sheets. Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool completely.
- In a small bowl, mix glaze ingredients until smooth. Drizzle over cookies. Let stand until set.
Nutrition Facts1 cookie: 51 calories, 1g fat (1g saturated fat), 7mg cholesterol, 33mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 1g protein.
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Nov 30, 2017
Loved these cookies!! I saw this recipe and had to try it. The dough is much easier to work with than my mom’s version, but it has the same taste and slight crunch. Will definitely use this recipe again
Jan 10, 2017
Made these over 2016 holidays - WONDERFUL, super easy and fast and SO CLOSE to the old world recipe of real cucidatis! Well worth it if you like fig cookies. Makes plenty and they went fast!