Print

Italian Fig Cookies Recipe

Print Recipe

★★★★★

4.8 from 80 reviews

These Italian Fig Cookies are delightful, tender cookies filled with a flavorful blend of dried figs, pecans, and sweet apricot jam, accented with hints of orange zest, cinnamon, and rum. Perfectly golden and lightly crisp on the outside, they offer a unique and delicious way to enjoy classic Italian flavors in a cookie form.

Ingredients

Scale

Dough

  • 4 cups all-purpose flour
  • ⅔ cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 8 ounces unsalted butter (cold)
  • 4 large eggs

Filling

  • 12 ounces dried figs
  • ½ cup pecans (chopped)
  • ⅓ cup apricot jam
  • ¼ cup golden raisins
  • 1 tablespoon orange zest
  • 2 ounces semisweet chocolate chips
  • ¼ cup rum
  • ½ teaspoon cinnamon

Instructions

  1. Mix Dry Ingredients: In a food processor fitted with a metal blade, combine the flour, sugar, baking powder, and salt. Pulse briefly to mix all dry ingredients thoroughly.
  2. Add Butter and Eggs: Add cold unsalted butter to the processor and pulse about 20 times until the mixture resembles coarse crumbs. Then add the eggs and pulse again until the dough forms a cohesive ball.
  3. Knead Dough: Transfer the dough onto a lightly floured surface, knead gently until smooth. Shape it into a log, wrap with plastic wrap, and set aside to chill.
  4. Prepare Filling: Place dried figs, chopped pecans, apricot jam, golden raisins, orange zest, chocolate chips, rum, and cinnamon into the food processor. Pulse until the filling is finely chopped and well combined.
  5. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  6. Form Dough Rectangles: Divide the dough and filling into 10 equal portions. Roll each dough portion into a 3 by 12-inch rectangle.
  7. Shape Filling: Shape each filling portion into a 12-inch rope or arrange it evenly along the center of each dough rectangle.
  8. Wrap Dough Around Filling: Gently wrap the dough around the filling and pinch the ends to seal the seam. Flatten the roll slightly with a spatula or your hands.
  9. Slice Cookies: Cut each log into 6 equal pieces and place them on the ungreased baking sheet.
  10. Bake Cookies: Bake in the preheated oven for approximately 15 minutes, until the cookies are lightly golden.
  11. Cool Cookies: Let cookies cool slightly on the baking sheet, then transfer to a wire rack to cool completely before serving.

Notes

  • Ensure the butter is cold for the best dough texture.
  • If you prefer, rum can be omitted or substituted with orange juice for a non-alcoholic version.
  • These cookies can be stored in an airtight container at room temperature for up to 5 days.
  • For a nut-free option, pecans can be omitted or replaced with seeds like pumpkin or sunflower seeds.
  • Use parchment paper to prevent sticking and make cleanup easier.

Keywords: Italian fig cookies, fig cookies, Italian dessert cookies, apricot jam cookies, holiday cookies, fig pecan cookies, homemade Italian cookies

Find it online: https://mjrecipe.com/italian-fig-cookies-recipe/