Italian Fig Cookies

By Treebs

Ingredients

• FILLING:
• 2 cups dried figs, hard tips discarded
• 1 1/2 cup dried dates, pitted
• 1 cup raisins
• 3/4 cup whole almonds, toasted and coarsely chopped
• 3/4 cup whole walnuts, toasted and coarsely chopped
• 1/2 cup orange marmalade
• 1/2 cup honey
• 1/4 cup brandy
• 1 tsp finely grated fresh orange zest
• 1 tsp finely grated fresh lemon zest
• 1 tsp ground cinnamon
• 1/2 tsp freshly grated nutmeg
• 1/4 tsp ground cloves
• FOR DOUGH:
• 4 cups all-purpose flour
• 3/4 cup sugar
• 1 tbsp plus 1 tsp baking powder
• 1/2 tsp salt
• 2 sticks (1 cup) butter, cut into 1/2" cubes
• 1 lg egg
• 1/2 cup milk
• 1 tbsp vanilla
• 1 egg white beaten with 1 tbsp water for egg wash
• Colored sprinkles, for decorating

Details

Preparation time 25mins
Cooking time 132mins
Adapted from google images

Preparation

Step 1

TO MAKE THE FILLING:
In a food processor, combine the figs, dates and raisins and process to finely chop. Place the mixture in a medium bowl, add remaining filling ingredients and stir to combine. Cover and refrigerate for at least 8 hours.

TO MAKE THE DOUGH"
1.) In a large bowl combine the flour, sugar, baking powder, and salt and whisk to combine. Add the butter and blend with your fingertips until most of the mixture resembles coarse meal.

2.) In a medium bowl, beat the egg, milk and vanilla together. Add to the dry mixture and stir to make a rough dough. Turn the dough out onto a lightly floured surface and knead until smooth, about 5 minutes. cut the dough into 4 pieces, cover, and refrigerate for 45 minutes.

3.) Preheat the oven to 375 degree F. Lightly grease 2 large baking sheets.

4.) On a lightly floured surface, one at a time, roll out each piece of dough into a 12" sq. Cut the square. Cut the dough into 4 to 3" rectangles. spoon 2 tbsp of filling down the center of each rectangle. Fold the long sides of each rectangle inward to the center to enclose the filling; pinch the edges to seal. Turn the cookies seam-side down and press gently to flatten the seams. With a floured knife, cut the logs cross48wise into 1 1/2" wide slices and arrange 1/2" apart on the prepared baking sheets. Brush with egg wash and decorate with colored sprinkles. Bake until golden brown, about 20 minutes.

5.) Transfer to wire racks to cool. Serve warm or at room temperature.