Chewy Fig and Almond Cookies
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.
Watch how to make this recipe.
Place an oven rack in the center of the oven and preheat to 350 degrees F.
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.
Whisk the all-purpose flour, almond flour, baking powder, salt and baking soda in a medium 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.
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.
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.
Add the almond butter and blend until incorporated.
Add the almonds and pulse until combined.
Remove the plastic from the dough and cut in half.
Roll out 1 piece of dough into an 8-by-12-inch rectangle on a well-floured work surface.
Cut the dough in half lengthwise and then in half crosswise to make 4 equal-size pieces of 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.
Spread the filling evenly over the dough using damp hands. Smooth the top of the filling using a rubber spatula.
Roll out the remaining dough into an 8-by-12-inch rectangle.
Cut into 4 equal pieces and place on top of the filling, pinching the edges of the dough together to seal.
Bake until golden, 25 to 30 minutes.
Place the baking dish on a wire rack to cool completely, about 1 hour.
Using the excess parchment paper as handles, remove and place on a cutting board.
Cut the cookie into twenty-four 1 1/2-inch-square pieces and serve.
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 SherryThe 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.