Italian Fig Sweets (Print Version)
# Ingredients:
→ Dough Basics
01 -
2 large eggs
02 -
½ cup granulated sugar
03 -
½ teaspoon baking powder
04 -
Zest from 1 orange
05 -
¼ teaspoon salt
06 -
½ cup unsalted butter, softened
07 -
1 teaspoon vanilla extract
08 -
2 ½ cups all-purpose flour
→ Filling Mix
09 -
½ cup raisins
10 -
¼ teaspoon nutmeg
11 -
1 teaspoon cinnamon
12 -
½ cup walnuts
13 -
1 ½ cups dried figs, stems off
14 -
¼ teaspoon ground cloves
15 -
Zest from 1 lemon
16 -
½ cup honey
→ For Glazing
17 -
2–3 tablespoons milk
18 -
Sprinkles for topping
19 -
1 cup powdered sugar
# Instructions:
01 -
Set your oven to 350°F (175°C) and cover a baking sheet with parchment paper.
02 -
In a mixing bowl, combine salt, flour, and baking powder. Put it aside once blended.
03 -
Use a big bowl to cream together softened butter with sugar till fluffy. Mix in eggs, one at a time. Then, add orange zest and vanilla.
04 -
Gradually work the dry mix into the wet. Keep stirring until you have a silky dough.
05 -
Split the dough into 2 halves, wrap each in plastic, and refrigerate for an hour.
06 -
Drop figs, raisins, and walnuts into a food processor and pulse until tiny pieces form. Add nutmeg, lemon zest, honey, cinnamon, and ground cloves. Blend until smooth.
07 -
Roll dough sections into rectangles about ¼-inch thick. Lay the filling down center strips. Fold dough over, pinch edges shut, then cut into 1-inch pieces. Arrange on the prepared baking sheet.
08 -
Slide the tray into the oven for 15-20 minutes. Take them out once golden.
09 -
Mix milk with powdered sugar in a small bowl until you’ve got a smooth glaze.
10 -
Once cookies are cooled, drizzle the glaze and give them a final touch with sprinkles.
# Notes:
01 -
Chilling dough helps it firm up, so it’s a breeze to roll out and shape.
02 -
Play around with flavors! Swap in other dried fruits like dates or apricots, or tweak the spices.
03 -
Keep cookies in an airtight container at room temperature for 5 days, or up to a week in the fridge.