Fig-filled cookie is a recipe that both cheers the palate and satisfies the eyes. With the fig shape, it gives you the clue of what it is. In addition to figs, there is also walnuts in the filling. You can also use hazelnuts or almonds instead of walnuts. Even peanuts. It is useful to remind that almonds are not very aromatic, so their aroma will not be felt much besides the fig flavor.
If you have the opportunity, it would be better to choose figs with soft consistency. If the figs you have are dry, you can keep them in boiling water until they soften and use them after draining the water after thoroughly. The recipe for cookie dough is easy to prepare and has little ingredients. The consistency of the dough is also very easy to shape. But of course you have to adjust the amount of flour very carefully for this consistency. As in every pastry recipe, the amount of flour in this recipe will vary depending on the ingredients you use, the air temperature, the humidity, and many other things you might not think of. The amount of flour given in the recipe is the approximate amount given to give you an idea. For this reason, you should always add flour little by little, checking the consistency of the dough and adding as much as the dough wants, not the recipe.
Similarly, the amount of sugar will vary according to your taste. You should definitely adjust it according to your taste.
- 125 g of room temperature butter,
- 1 egg
- 1/2 cup powdered sugar,
- 2.5 cups flour,
- 1/2 teaspoon of cinnamon.
For the filling;
- 250 g dried figs,
- 1 cup of finely ground walnuts.
- For topping;
- 1 tablespoon of powdered sugar,
- 1 teaspoon of cinnamon.
- For the filling, the figs are 10 min. soak in boiling water and strain,
- Chop into coarse chopped rondo and pull until it becomes a mashed consistency,
- In a bowl, mix the fig puree and walnuts,
- Mix butter, eggs, powdered sugar and cinnamon in a deep bowl,
- Add the flour little by little and knead until you have a soft dough that does not stick to the hand,
- Take a slightly large piece of walnut from the dough and roll it up and place it on a large piece of cling film or bag and press it with your hand to flatten it.
- Put a piece of fig filler that you made into a ball in the middle, fold the stretch film from the edges, join it in the middle and close the tip by sharpening,
- Take the cookie out of the cling film and place it on an oiled paper tray,
- Prepare the remaining ingredients in the same way and arrange them on the tray,
- Bake in the oven preheated to 180 degrees until the ends (fig stems) are browned and take them from the oven
- For the top, mix the cinnamon and powdered sugar and sift over the warmed cookies.