How to make Italian fig and almond cookies

The decadent Italian fig and almond cookies. With citrus from fresh orange juice and lemon zest, the unique and richly spiced filling is wrapped inside a buttery sugar cookie dough that’s a dream to work with.

Baked in strips then sliced into individual cookies when warm from the oven, this method couldn’t be easier.

Once cooled the cookies are drizzled with a lemon glaze and traditional holiday nonpareils (sprinkles.)

INGREDIENTS:

• 2 large eggs
• 1 tablespoon cold water
• 2 teaspoons vanilla extract
• 2-3/4 cups all-purpose flour
• 1-1/2 cups confectioners’ sugar
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 6 tablespoons cold butter, cubed
• 8 ounces dried figs (about 1-1/3 cups)
• 3 tablespoons unblanched almonds
• 2 tablespoons apricot preserves
• 4 teaspoons orange juice
• 1 cup confectioners’ sugar
• 2 tablespoons 2% milk
• 1/2 teaspoon vanilla extract

METHOD:

In a small bowl, whisk eggs, cold water, and vanilla until blended.

Place flour, confectioners’ sugar, baking powder and salt in a food processor; pulse until blended.

Add butter; pulse until crumbly.

While pulsing, add egg mixture just until combined.

Divide dough in half.

Shape each into a disk; cover.

Refrigerate 1 hour or until firm enough to roll.

Wipe the food processor clean.

Add figs and almonds; pulse until chopped.

Add preserves and juice; pulse until combined.

Preheat oven to 350°.

On a lightly floured surface, roll each portion of dough into a 10×8-in. rectangle; cut each lengthwise into four 2-in.-wide strips.

Spread about 2 tablespoons filling down center of each strip.

Fold dough over filling; pinch edges to seal.

Roll each gently to shape into a log; cut crosswise into 1-in. pieces.

Place 1 in. apart on parchment paper-lined baking sheets.

Bake until light brown, 10-12 minutes.

Remove from pans to wire racks to cool completely.

In a small bowl, mix glaze ingredients until smooth.

Drizzle over cookies.

Let stand until set.

Your fig and almond cookies is now ready to be served!