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Sicilian Fig Cookies
Sicilian Fig Cookies
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Decadent Sicilian fig-filled pastries that can easily swap figs for dates and walnuts for hazelnuts for a delightful twist.
Ingredients:
  • 2.5 cups all-purpose flour
  • 2.5 teaspoons baking powder
  • 1 cup unsalted butter
  • 0.5 teaspoon vanilla extract
  • 0.25 cup milk
  • 2 cups chopped dried figs
  • 1 cup raisins
  • 1 large orange
  • 2 cups toasted walnuts, chopped
  • 1 cup honey
  • 0.5 cup dark rum
Instructions:
  • To make the pastry, mix flour, sugar, baking powder, and salt in a large bowl. Add butter, eggs, vanilla, and milk; combine until dough is smooth. Shape dough into a circle, divide into 4 pieces, wrap in plastic, and chill.
  • Prepare the filling by grating the zest and squeezing the juice of an orange into a large bowl. Add figs, raisins, and nuts to the bowl. Blend the mixture in a food processor until evenly chopped. Stir in honey, rum, and cinnamon, and set aside.
  • Preheat the oven to 400°F (200°C), then lightly grease the cookie sheets.
  • Take dough out of the refrigerator. Roll out each piece of dough into an 8-inch wide strip that is about 1/4-inch thick. Cut the strip in half lengthwise to create two 4-inch wide strips. Place the strips on your work surface and brush the top inch of each strip with cold water. Spread 1/4 of the filling about 1/3 of the way up from the bottom of the dough in a 1-inch wide strip from end to end. Fold the moistened edge over the filling and press to seal. Cut each strip into 1-inch rectangles and arrange them on the cookie sheets. Repeat with the remaining dough sections.
  • Bake until tops are golden in a preheated oven for 13 to 16 minutes. Allow to cool on cookie sheets for 10 minutes before transferring to wire racks.

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