Sicilian Spiced Fig Cookies
From mystic_river1 17 years agoIngredients
- Dough: shopping list
- 2 1/2 Cups all-purpose flour shopping list
- 1/2 Cup sugar shopping list
- 2 Teaspoons baking powder shopping list
- 1/2 Teaspoon salt shopping list
- 6 Tablespoons Unsalted, Soft butter (About 3/4 Of A Stick) shopping list
- 2 Large eggs shopping list
- 1 Teaspoon vanilla extract shopping list
- Filling: shopping list
- 2 Cups Moist dried figs (Either Dark Or Light) shopping list
- 1/2 Cup raisins shopping list
- 1 Cup walnuts, toasted And Chopped shopping list
- 1/2 Cup dark chocolate, Chopped shopping list
- 1/3 Cup honey shopping list
- 1/3 Cup orange juice shopping list
- 1 Teaspoon cinnamon shopping list
- 1/4 Teaspoon nutmeg shopping list
- 1/4 Teaspoon cloves shopping list
- 1 Teaspoon orange zest, Finely Chopped shopping list
How to make it
- To prepare the dough, place the figs, raisins and chocolate in a food processor and pulse until finely chopped.
- Add the walnuts and pulse briefly again.
- Transfer to a bowl, and add the remaining filling ingredients.
- Stir well and set aside while you make the dough.
- To make the dough, combine the flour, sugar, baking powder and salt in a large bowl.
- Cut the butter into the flour mixture until the mixture becomes pea sized pieces.
- Whisk together the eggs and vanilla, and mix this into the flour mixture.
- Knead very briefly to create a smooth dough, adding a little ice water if the dough is too dry to work.
- Bring the dough into a ball, wrap in plastic wrap, and refrigerate for 1 hour.
- Preheat the oven to 350 degrees F.
- Butter two baking sheets, or cover with silicon sheets.
- Cut the dough into 6 equal sized pieces, and place one on a lightly floured surface.
- Roll this dough into a 9 X 5 inch rectangle.
- Trim the edges with a sharp knife, and spoon a strip of filling down the center about 1 inch in width.
- Lightly wet the edges of the dough with water, and then close, by folding one edge over the filling, and then the other, pressing the edges to seal.
- Roll the log over on the seam, and cut it into 3 pieces.
- With a sharp knife, make three slits into one side of each piece, about 3/4 inches long.
- Curve the pieces to open the slits and reveal the filling, and place the cookies on a baking sheet about 1 inch apart.
- Continue using up the remaining dough in this manner.
- Bake for about 25 minutes, or until the cookies are lightly browned. Cool, and lightly dust with the icing sugar before serving.
- Store in airtight containers.
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