Italian Fig Cookies

4.80 from 5 votes

Italian Fig Cookies

Homemade and heartwarming, these Italian Fig Cookies are reminiscent of classic fig newtons, making them an irresistible treat for the holiday season.

Prep Time1

Cook Time15

Total Time1 15

Course: Cookies, Dessert

Cuisine: Italian

Keyword: fig cookies, italian fig cookies

Servings:

Calories: 104kcal

Author: Joanna Cismaru

Equipment

Ingredients

Cookie dough

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

The 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

US Customary - Metric

Instructions

Begin by combining your dry ingredients. In a food processor fitted with a metal blade, combine the flour, sugar, baking powder, and salt. Pulse briefly to mix everything together.
Add the cold butter to the food processor. Pulse about 20 times, or until the mixture resembles coarse crumbs. Follow with the eggs, pulsing until the dough forms a cohesive ball.
Transfer the dough to a lightly floured surface. Knead it gently until smooth. Shape the dough into a log and wrap it in plastic wrap. Set aside.
Place the dried figs, pecans, apricot jam, golden raisins, orange zest, chocolate chips, rum, and cinnamon into the food processor. Pulse until the mixture is finely chopped and well combined.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Divide both the dough and the filling into 10 equal portions. Roll out each dough portion into a 3 by 12 inch rectangle.
Shape each portion of the filling into a 12-inch rope or simply arrange it by hand along the center of each dough rectangle.
Gently wrap the dough around the filling, pinching the ends to seal and create a seam. Flatten the roll slightly, either with a spatula or your hands.
Cut each log into 6 equal pieces and place them on an ungreased baking sheet.
Transfer the baking sheet to the preheated oven and bake for about 15 minutes, or until the cookies are lightly golden.
Let them cool slightly on the baking sheet, then transfer to a wire rack to cool completely.

Notes

Dough Consistency: If your dough feels too sticky, add a little more flour, a tablespoon at a time, until it's manageable. If it's too dry, add a teaspoon of water or milk.
Filling Variation: Feel free to experiment with the filling. Adding a bit of lemon zest or swapping apricot jam for fig or raspberry jam can add a new flavor twist.
Cookie Size: For consistent baking, try to keep your cookies the same size. Using a ruler or measuring tape when rolling out your dough can be a helpful guide.
Baking Sheets: For best results, use parchment paper or a silicone baking mat on your baking sheets. This prevents sticking and ensures even baking.
Cooling Time: Don’t skip the cooling step! Letting the cookies cool on the baking sheet for a few minutes helps them set properly before transferring to a wire rack.
Decoration Options: For a festive touch, drizzle cooled cookies with a simple icing, sprinkles or dust them with powdered sugar just before serving.

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