Figgy Italian Goodness (Print Version)
# Ingredients:
→ Dough Mix
01 -
Zest from 1 orange
02 -
1 teaspoon vanilla extract
03 -
2 large eggs
04 -
½ teaspoon baking powder
05 -
½ cup granulated sugar
06 -
½ cup unsalted butter, softened
07 -
¼ teaspoon salt
08 -
2 ½ cups all-purpose flour
→ Sweet Filling
09 -
Zest from 1 lemon
10 -
¼ teaspoon nutmeg
11 -
½ cup walnuts
12 -
¼ teaspoon ground cloves
13 -
½ cup honey
14 -
1 teaspoon cinnamon
15 -
½ cup raisins
16 -
1 ½ cups dried figs, stems trimmed
→ Topping
17 -
Sprinkles for decoration
18 -
2–3 tablespoons milk
19 -
1 cup powdered sugar
# Instructions:
01 -
Set your oven to 350°F (175°C) and line a baking tray with parchment.
02 -
Toss the salt, flour, and baking powder together in a bowl and keep it aside.
03 -
Beat sugar and softened butter in a large bowl until nice and fluffy. Add one egg at a time, mixing each in completely. Then, stir in orange zest and vanilla.
04 -
Slowly add the dry mix to the wet ingredients, stirring until it's all one smooth dough.
05 -
Divide the dough into two portions, wrap them in plastic, and let them chill in the fridge for an hour.
06 -
Put walnuts, raisins, and figs in a food processor. Process until finely chopped, then mix in nutmeg, honey, lemon zest, cinnamon, and cloves until combined.
07 -
Roll each dough piece into a rectangle about ¼-inch thick. Spread filling down the center, fold the dough over it, and pinch to seal. Slice into 1-inch pieces and place on the baking tray.
08 -
Pop them in the oven for 15-20 minutes until golden on top.
09 -
Mix milk and powdered sugar in a small bowl until smooth and ready to drizzle.
10 -
Let cookies cool before drizzling over the glaze. Add sprinkles for a final touch.
# Notes:
01 -
Chilling the dough makes it easier to roll and shape.
02 -
Add your own twist by using dried fruits like dates or apricots.
03 -
Keep these cookies in an airtight container for up to 5 days at room temperature or a week in the fridge.