Rustic rolled cookies with dried figs and almonds are deliciously fragrant treasures with a soft core of a rich blended filling of dried figs, almonds, dark chocolate, scented with cinnamon, orange, and liqueur.
These somewhat rustic cookies, as our grandmothers used to make especially for the Christmas season, are truly delicious. They can be served sliced plain or garnished with dark chocolate and hazelnut and pistachio crumbs, making them even more visually appealing.
These rolled and filled cookies are very nutritious, perfect for breakfast or accompanied by tea or coffee!
If like me, you love dried fruit and the scent of cinnamon and orange, I recommend preparing them as a great addition to the Christmas cookie list.
Find also the video recipe after the photo on YouTube
TRY THESE RECIPES TOO
- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 30Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Christmas
Ingredients for Rustic Cookies
- 2 1/2 cups all-purpose flour
- 3 tablespoons almond flour (blended)
- 2 eggs (medium)
- 3/4 cup sugar
- 1/2 cup butter
- 1 teaspoon baking powder
- 1 orange zest (grated)
- 12 oz dried figs (soft)
- 3/4 cup toasted almonds
- 2 tablespoons orange marmalade
- 1 orange zest (grated)
- 1 teaspoon ground cinnamon
- 3 1/2 oz dark chocolate
- 3 tablespoons liqueur (limoncello – marsala – vin santo – rum)
- 1/4 cup milk
- 1 3/4 oz dark chocolate
- to taste mixed crumbs (hazelnuts and pistachios)
Tools
- 1 Stand Mixer
- 1 Bowl
- 1 Chopper
- 1 Parchment Paper
- 1 Rolling Pin
- 1 Oven Tray
- 2 Small Bowls
- 1 Oven
Steps for Preparing the Cookies
In a bowl or the bowl of the stand mixer, work the sugar with the softened butter, add the eggs and grated zest, and continue working, finally add the all-purpose flour, almond flour, and baking powder.
Work everything well until the dough is well compact, if needed use more flour.
Let the dough rest in the fridge for about 30 minutes and prepare the filling.Soak the figs in hot milk for about 10 minutes, then toast the almonds for a few minutes.
Blend the figs well with the mixer and place them in a bowl, roughly blend the almonds, leaving them in small pieces. Mix the figs with the almonds, add the orange marmalade, cinnamon, grated zest, chopped chocolate, and liqueur of your choice.
Mix the ingredients well, it should be a soft mixture, if it is too dry, add a few tablespoons of hot milk.
Take the dough from the fridge, roll it out with a rolling pin on parchment paper forming a rectangle, spread the fig filling, leaving 0.5 inches free on each side, and then, always helping with the parchment paper, roll everything forming a large log.
Bake the log in a preheated hot oven at 356°F fan-forced for about 20-25 minutes, the time depends on your oven’s power, the log will be ready when it turns golden.
Once well cooked, remove from the oven, let it cool a bit, and then slice to get the cookies.
You can leave them in large cookies or cut them in half.
The cookies are great to serve after baking, but for an extra touch of indulgence, you can garnish them on top with melted dark chocolate and hazelnut and pistachio crumbs.
Once the chocolate has set and the cookies have cooled, you can place them on a tray and serve.
The cookies taste even better after 2 days because the aromas are more released with rest.
With their intoxicating scent, they are ready to gift and fill the Christmas table.
Storage
The cookies can be stored in a cool place for about 5-7 days in a tin or under a glass dome.
FAQ (Frequently Asked Questions)
What can I substitute figs with if I don’t like them?
You can substitute with dates, although the recipe will taste different.
Can I add other dried fruits?
Yes, of course, you can add raisins, hazelnuts, and walnuts.
