The Italian fig cookie recipe uses the classic ingredients of figs, almonds, and citrus flavors to make this cookie a knockout!
1 stick (1/2 cup) salted butter, softened
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/4 teaspoon baking soda
1 teaspoon vanilla extract
1 3/4 cup all-purpose flour
1 cup dried and chopped figs, stem removed
2/3 cup raisins, finely chopped
1/2 cup orange juice
1/3 cup diced candied fruits and peels, finely chopped
2 tablespoons granulated sugar
1 teaspoon shredded lemon peel
1/4 teaspoon ground cinnamon
1/3 cup almonds, finely chopped
3/4 cup powdered sugar
2-3 teaspoons lemon juice
Step 1: In a large bowl, beat butter with an electric mixer on medium-high speed for 30 seconds.
Step 2: Add sugars and baking soda. Beat until combined.
Step 3: Beat in egg and vanilla extract.
Step 4: Beat or stir in flour.
Step 5: Divide dough in half. Cover and chill for 3 hours. Meanwhile prepare fig filling.
Step 1: In a 2-quart saucepan, combine all filling ingredients except almonds. Bring just to boiling; reduce heat. Simmer for, covered for 5-8 minutes or until fruit is softened and mixture is thick, stirring occasionally.
Step 2: Stir in copped almonds. Cool to room temperature.
Step 1: To prepare cookies: preheat oven to 375 degrees F.
Step 2: On a floured work surface roll out each piece of dough to form two 10×8-inch rectangles. Cut each rectangle lengthwise in half. Spread filling lengthwise down center of each strip. Lift up one long side of dough and fold over filling. Lift up opposite side; fold over to enclose filling. Seal edges. Place seam side down on ungreased cookie sheet.
Step 3: Bake for 10-12 minutes or until lightly browned. Immediately slice into 1-inch pieces. Transfer pieces to cooling surface.
Step 4: In a small bowl, combine all lemon drizzle ingredients. Drizzle each cookie. Store in refrigerator.
The Italian fig cookie recipe makes 36 pieces.Tags: Italian Fig