Make delicious homemade version of popular fig cookies/ cookie&cake.
Recipe yields 70 cookies
Serving: 5 cookies
Into a pot add sliced dry figs (14 oz., approximately 400 grams), Orange Liqueur or Rum or orange juice (1/4 cup), water (1/4 cup), brown sugar (2 tablespoons),lemon or orange juice (just of one citrus) and lemon or orange zest (of one citrus).
Cover pot with a lid and bring to boil. Lower the temperature to simmer and simmer for 20 minutes, or until figs are very soft and most of the liquid is absorbed by figs. If the figs are very dry it's possible more liquid is needed to cook them till soft. Add more liquid, add 1 to 2 tablespoon water at a time as needed.
Once figs are cooked and very soft, process them in the food processor until smooth. Let cool completely, then fill the piping bag with the filling, set aside.
Filling can be prepared up to a week ahead and stored in the fridge in an airtight container.
In this recipe I use 2 egg yolks. Separate 2 eggs, save egg whites for later.
Sift together flour (1 3/4 cup), baking soda (1/4 teaspoon), salt (1/4 teaspoon) and cardamom/cinnamon (optional, 1/2 teaspoon). Set aside
Beat room temperature unsalted butter (1/2 cup,113 grams) with brown sugar (1/4 cup) and granulated sugar (1/4 cup) until smooth, 5 minutes. Add egg yolks (2 room temperature egg yolks) and beat until combined. Then beat in vanilla extract, (1 teaspoon). Scrape down the bowl few times to ensure everything is well combined.
Lastly, on low speed gradually add flour mixture.
Once the dough comes together, form a disk and wrap the dough into a plastic wrap. Chill for 30 minutes.
Divide cookie dough into 6 portions. Line the work surface with plastic wrap. Take a piece of cookie dough and form into a log. Put another piece of plastic wrap on top of the log. Press gently. Take a rolling pin and roll it out thinly into a rectangle, at least 4 inches wide. Trim the excess dough so rectangle is 4 inches wide and about 10 inch long
Take a piping bag with the filling and pipe a long rope in the center of the rectangle. Lift one side of plastic wrap and fold the dough over the filling. Press gently to spread and flatten the filling underneath the cookie dough layer. Lift opposite side of the plastic wrap and fold the remaining portion of cookie rectangle over the first cookie fold. Press gently with your hands to flatten it out. Unfold the cookie log, hold one side of plastic wrap, gently roll the log so the seam is on the bottom. Cut the cookie log with a knife into about 1.5 to 2 inch pieces.
TIP : You can also bake whole logs if desired. If so bake whole logs for 15-17 minutes, until golden brown. Allow cookies to cool then cut into smaller pieces.
Preheat oven to 350F (180C) bake for 10-13 minutes.
Transfer cookies onto a baking sheet lined with parchment paper or a non-stick silicone baking mat. Bake at 350F for 10-13 minutes until very lightly golden on the bottom. Let cool for 5 minutes then transfer onto a cooling rack to cool completely. Enjoy. Store in the airtight container. Cookies will get softer as they rest.
Use about 16 fresh figs in this recipe. Yes, you can use fresh figs. Wash and quarter figs. Adjust sugar amount depending on how sweet your fresh figs are.
Absolutely. Freeze baked fig newtons in an airtight container, between pieces of parchment paper.
I've use dry apricots, plums and raisins. You can make up your own filling by combining different dry fruits and even ground nuts. Get creative!
Recipe by Hanielas.com