I make fig and hazelnut cookies every year in September, when summer gives way to cooler air and figs reach their perfect sweetness. During this time, I like to serve simple and genuine desserts, like the lemon ricotta tart or the soft pumpkin cookies, both perfect for welcoming autumn with flavor.
These cookies are reminiscent of the famous “Settembrini”, but homemade they are even better: a soft filling of figs and hazelnuts encased in a fragrant and crumbly shortcrust pastry.
They are ideal for breakfast, a snack, or to enjoy with a steaming cup of tea. The preparation is simple, and I’ll guide you step by step to make delicious cookies as if freshly baked from the patisserie.
See you soon for more recipes, Susy!
I also leave you with:
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 14
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 252.37 (Kcal)
- Carbohydrates 31.53 (g) of which sugars 15.29 (g)
- Proteins 4.39 (g)
- Fat 12.25 (g) of which saturated 5.20 (g)of which unsaturated 2.82 (g)
- Fibers 2.09 (g)
- Sodium 10.43 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Fig and Hazelnut Cookies
- 2 1/3 cups spelt flour
- 3/4 cup powdered sugar
- 1/2 cup clarified butter (or regular butter)
- 1 egg
- 1/2 teaspoon baking powder
- 1/2 lemon zest (grated)
- 1 cup fig jam
- 3/4 cup hazelnut crumble
- 1/2 lemon juice
Useful Tools
- Bowls
- Parchment paper
- Baking sheet
Make Fig and Hazelnut Cookies
In a bowl, combine the softened butter with the powdered sugar and baking powder. Work with a fork until the butter absorbs the sugar well, then add the egg and mix. Finally, add the flour and knead until a homogeneous dough is formed. Wrap in parchment paper and let it rest in the fridge for 2 hours.
Take the dough and roll it out with a rolling pin on parchment paper, forming a regular rectangle.
In a bowl, mix the fig jam with the hazelnut crumble and lemon juice. Spread the filling in the center of the rectangle and fold the edges over like a book. Turn the roll seam side down and place it in the freezer for about 1 hour: this will make it easier to cut the cookies.
Cut the roll into slices about 3/4 inch thick and place the fig and hazelnut cookies on a baking tray lined with parchment paper. Bake in a preheated static oven at 350°F for about 20 minutes, until golden.
Let the cookies cool, dust them with a little powdered sugar, and serve.
Storage and Tips
Fig and hazelnut cookies can be stored for up to 20 days in a closed tin box for desserts.
Gluten-free variant: replace the spelt flour with a gluten-free mix.
Freshness effect: add cinnamon or lemon zest to the filling as well.
Frequently Asked Questions About Fig and Hazelnut Cookies
Can I use another flour instead of spelt flour?
Yes, you can replace spelt flour with all-purpose flour or a gluten-free mix, so you’ll have crumbly cookies suitable even for those who are intolerant.
What jam can I use for the filling?
Besides fig jam, you can try plum, apricot, or peach jam. The result will always be delicious.
Can I freeze them?
Yes, you can freeze the cookies already baked and cooled. When needed, just let them thaw at room temperature or warm them slightly in the oven.
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