Chewy Fig and Almond Cookies

Name: Chewy Fig and Almond Cookies
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 24
Cuisine: Global
Ingredients: 237 milliliters unsalted chunky almond butter, at room temperature; 118 milliliters almond flour; 118 milliliters sliced almonds, toasted, see Cooks Note; 1 teaspoons baking powder; 1 teaspoons baking soda; 24 servings Butter, for greasing the baking dish; 1 large egg, at room temperature; 397 grams cups dried Mission figs, stemmed; 414 milliliters all-purpose flour; 1 Tbsp heavy cream; 118 milliliters fresh orange juice; 1 Zest of orange; 1 teaspoons fine salt; 237 milliliters sugar; 118 milliliters (1 stick) unsalted butter, cut into 1/2-inch pieces, at room temperature; 1 Tbsp pure vanilla extract; 1 teaspoon pure vanilla extract

You can never have too many dessert recipes, so give Chewy Fig and Almond Cookies a try. One portion of this dish contains approximately 5g of protein, 16g of fat, and a total of 246 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 24. 258 people found this recipe to be tasty and satisfying. This recipe from Foodnetwork requires flour, orange juice, almonds, and vanillan extract. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 2 hours and 40 minutes. If you like this recipe, you might also like recipes such as Chewy Fig and Almond Cookies, Chewy Almond Cookies, and Seriously Italian: Fig And Almond Cookies.

Instructions

Watch how to make this recipe.

Place an oven rack in the center of the oven and preheat to 350 degrees F.

Equipment you will use

Oven

Butter the bottom and sides of a 9-by-13-inch glass or ceramic baking dish. Line the bottom with an 8-by-20-inch piece of parchment paper, allowing the excess paper to hang over the sides.

Ingredients you will need

Butter

Equipment you will use

Baking Paper

Baking Pan

Whisk the all-purpose flour, almond flour, baking powder, salt and baking soda in a medium bowl.

Ingredients you will need

All Purpose Flour

Baking Soda

Almond Flour

Salt

Equipment you will use

Whisk

Bowl

Beat the sugar and butter using an electric hand mixer until combined in a large bowl. Beat in the egg, cream and vanilla until smooth.

Ingredients you will need

Vanilla

Butter

Cream

Sugar

Egg

Equipment you will use

Hand Mixer

Bowl

Add the dry ingredients and beat until the mixture forms into clumps. Press the clumps together to form a dough. Knead the dough for 30 seconds and wrap in plastic. Refrigerate for 1 hour.

Ingredients you will need

Dough

Wrap

Place 1/4 cup water, the figs, orange juice, vanilla extract and orange zest in a food processor. Blend until the figs are finely ground, about 2 minutes.

Ingredients you will need

Vanilla Extract

Orange Juice

Orange Zest

Water

Figs

Equipment you will use

Food Processor

Add the almond butter and blend until incorporated.

Ingredients you will need

Almond Butter

Add the almonds and pulse until combined.

Ingredients you will need

Almonds

Remove the plastic from the dough and cut in half.

Ingredients you will need

Dough

Roll out 1 piece of dough into an 8-by-12-inch rectangle on a well-floured work surface.

Ingredients you will need

Dough

Roll

Cut the dough in half lengthwise and then in half crosswise to make 4 equal-size pieces of dough.

Ingredients you will need

Dough

Transfer the dough pieces to the prepared baking dish using a spatula, and arrange in a single layer. Pinch the edges of the dough together to seal. Spoon the filling onto the dough.

Ingredients you will need

Dough

Equipment you will use

Baking Pan

Spatula

Spread the filling evenly over the dough using damp hands. Smooth the top of the filling using a rubber spatula.

Ingredients you will need

Spread

Dough

Equipment you will use

Spatula

Roll out the remaining dough into an 8-by-12-inch rectangle.

Ingredients you will need

Dough

Roll

Cut into 4 equal pieces and place on top of the filling, pinching the edges of the dough together to seal.

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Dough

Bake until golden, 25 to 30 minutes.

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Oven

Place the baking dish on a wire rack to cool completely, about 1 hour.

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Baking Pan

Wire Rack

Using the excess parchment paper as handles, remove and place on a cutting board.

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Baking Paper

Cutting Board

Cut the cookie into twenty-four 1 1/2-inch-square pieces and serve.

Ingredients you will need

Equipment

Ingredients

Servings:

237milliliters

unsalted chunky almond butter, at room temperature 118milliliters

almond flour 118milliliters

sliced almonds, toasted, see Cook's Note 1teaspoons

baking powder 1teaspoons

baking soda 24servings

Butter, for greasing the baking dish 1large

egg, at room temperature 397grams

cups dried Mission figs, stemmed 414milliliters

all-purpose flour 1Tbsp

heavy cream 118milliliters

fresh orange juice 1

Zest of orange 1teaspoons

fine salt 237milliliters

sugar 118milliliters

(1 stick) unsalted butter, cut into 1/2-inch pieces, at room temperature 1Tbsp

pure vanilla extract 1teaspoon

pure vanilla extract

Recommended wine: Cream Sherry, Madeira, Prosecco

Cookies works really well with Cream Sherry, Madeira, and Prosecco. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.