italian fig cookies recipe

Written ByJenny Smyth Posted on
italian fig cookies recipe
Jump to Recipe Jump to Video Print Recipe

The Best italian fig cookies recipe

I’ve always been fascinated by the rich flavors and textures of Italian cuisine, and one of my family’s favorite treats is a classic Italian fig cookie recipe. These sweet little morsels are a staple in many Italian households, especially during the holiday season. I remember my nonna used to make them for our family gatherings, and the aroma of freshly baked cookies would fill the entire house.

The combination of sweet figs, crunchy almonds, and delicate anise seeds is simply irresistible. As a busy mom, I appreciate how easy it is to make these cookies at home. The dough comes together quickly, and the cookies themselves are simple to shape and bake.

My kids love helping me in the kitchen, and this recipe is one of their favorites to assist with. We always have a blast making these cookies together. But what really sets these Italian fig cookies apart is their unique flavor profile.

The sweetness of the figs pairs perfectly with the savory taste of the almonds, while the anise seeds add a subtle hint of licorice. It’s a flavor combination that’s both familiar and exotic at the same time. Not only do these cookies taste amazing, but they’re also incredibly healthy.

Made with wholesome ingredients like olive oil, honey, and fresh fruit, they’re a guilt-free treat that we can enjoy without worrying about our waistlines. One of my favorite things about this recipe is how versatile it is. We love enjoying these cookies on their own as a snack or dessert, but they’re also perfect for gift-giving or serving at parties.

And because they freeze so well, we can easily stock up on them for future gatherings.

Italian Fig Cookies

Italian Fig Cookies

4.6 from 1429 votes

These traditional Italian fig cookies feature a sweet dried fig filling wrapped in a tender, lightly sweet pastry. They are perfect for holiday baking or as a special treat with coffee.

Prep Time30 mins
Cook Time20 mins
Resting Time0 mins
Total Time50 mins
Servings: 24Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Dough

2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup unsalted butter, cold and cubed
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt

For the Fig Filling

1 1/2 cups dried figs, stems removed and chopped
1/2 cup water
1/4 cup honey
1/4 cup chopped walnuts
1 teaspoon orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

For the Glaze

1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

👨‍🍳Directions

1Make the dough: In a food processor, pulse together flour, sugar, baking powder, and salt.
2Add cold cubed butter and pulse until mixture resembles coarse crumbs.
3Add eggs and vanilla extract, then pulse until dough just comes together.
4Turn dough onto a lightly floured surface, shape into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
5Make the filling: In a medium saucepan, combine chopped figs, water, honey, orange zest, cinnamon, and cloves.
6Bring to a boil over medium-high heat, then reduce heat to low and simmer for 10 minutes until figs are soft and mixture thickens.
7Remove from heat, stir in walnuts, and let cool completely.
8Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
9On a lightly floured surface, roll out chilled dough into a 12×10 inch rectangle about 1/4 inch thick.
10Spread the cooled fig filling evenly over the dough, leaving a 1/2 inch border on all sides.
11Carefully roll the dough from the long side into a tight log, pinching the seam to seal.
12Using a sharp knife, cut the log into 1/2 inch thick slices and place them cut-side up on the prepared baking sheet, spacing about 1 inch apart.
13Bake for 18 to 20 minutes until the edges are lightly golden brown and the cookies are firm to the touch.
14Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
15Make the glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
16Drizzle the glaze over the cooled cookies using a spoon or piping bag.
17Allow glaze to set for 15 minutes before serving.

🔧Equipment

Food processor
Medium saucepan
Mixing bowls
Rolling pin
Sharp knife or pizza cutter
Baking sheet
Parchment paper
Wire cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 6g💛Saturated Fat: 3g❤️Cholesterol: 30mg🧂Sodium: 55mg🌾Total Carbs: 30g🥦Dietary Fiber: 2g🍬Sugars: 18g🥩Protein: 3g

📝Notes

Tips: For a more intense fig flavor, use mission figs. The dough can be made a day ahead and kept refrigerated. Store cookies in an airtight container at room temperature for up to 5 days.

Watch Video Of How Italian Fig Cookies Works

Italian fig cookies are truly a classic treat that never goes out of style. Not only do they taste amazing, but they’re also incredibly versatile – perfect for snacking on their own or serving at parties.

And because they freeze so well, we can easily stock up on them for future gatherings. Whether you’re looking for a healthy snack or a delicious dessert option, these Italian fig cookies are sure to please even the pickiest eaters.

❓ Frequently Asked Questions About Italian Fig Cookies

Q: What’s the best type of fig to use for this recipe?

A: For this recipe, you’ll want to use fresh or dried Calabrian figs. They have a sweeter flavor and softer texture that works perfectly with the other ingredients.

Q: Can I substitute other nuts for the almonds?

A: Yes, you can definitely experiment with other nuts like walnuts or hazelnuts if you prefer. Just keep in mind that each nut will change the flavor profile slightly.

Q: How do I store leftover cookies?

A: You can store leftover cookies in an airtight container at room temperature for up to 5 days or freeze them for up to 2 months.

Q: Can I make these cookies gluten-free?

A: To make these cookies gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend and adjust the ratio accordingly.

Q: What’s the best way to reheat leftover cookies?

A: To reheat leftover cookies, simply place them on a baking sheet lined with parchment paper and bake them in a preheated oven at 350°F (180°C) for 5-7 minutes or until warmed through.

Similar Posts