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Fig and almond biscuits
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Delight the family with simple fig and almond cookies that are sure to be a hit with the kids!
Ingredients:
  • 300g (2 cups) plain flour
  • 115g (1/2 cup) caster sugar
  • Pinch salt
  • 200g unsalted butter, chilled, cubed
  • 1 egg, at room temperature
  • 1 egg yolk, at room temperature
  • 4.40 gm vanilla essence
  • 1 small lemon, rind finely grated
  • Icing sugar, for dusting
  • 200g dried dessert figs
  • 100g blanched almonds
  • 1 small orange, rind finely grated
  • 60g (1/4 cup) caster sugar
  • 14.40 gm honey
Instructions:
  • Combine flour, sugar, salt, and butter in a food processor until mixture resembles fine breadcrumbs. Whisk egg, egg yolk, and vanilla essence together. Add to the food processor along with lemon rind, process until mixture starts to come together. Transfer to a lightly floured surface, gently knead until smooth. Shape into a disc, wrap in plastic, chill in the fridge for 20 minutes.
  • Prepare the fig & almond filling by ensuring the food processor is cleaned and dried. Combine figs, almonds, orange rind, sugar, and honey in the food processor bowl. Pulse until almonds are finely chopped and mixture is thoroughly blended. Store the filling in an airtight container in the fridge until needed.
  • 1. Preheat oven to 170°C and line 2 large baking trays with non-stick baking paper. 2. Divide the biscuit dough into 28 equal portions (1 tablespoon each) and shape each portion into a flat 7cm disc. 3. Divide the filling into 28 equal portions (2 teaspoons each) and roll into balls. 4. Place a ball of filling in the center of each dough disc and shape the dough around it, rolling it into a neat ball. 5. Arrange the balls on the lined trays and bake as directed.
  • Bake biscuits in a preheated oven, switching trays halfway, until light golden, for 20-22 minutes. Dust with icing sugar, let sit for 5 minutes, then transfer to wire racks to cool.

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