Cookies with fig jam and amaretti are simple to prepare, quick, and very delicious. Similar to a very famous brand of cookies where fresh figs are used, I have used fig jam instead.
These are very delicious treats perfect to welcome the autumn season with a tasty snack!
Simple and genuine, to prepare during the fig harvesting period, especially in September, when the air starts to cool down, returning from summer vacations, the start of school, and returning to work, entice the preparation of classic snack desserts, those that taste good and natural, just like our grandmothers used to make.
A simple way to offer a treat alongside a good cup of tea or coffee.
They are simple to prepare and will surely please everyone, even those who do not particularly like the texture of figs will be positively surprised by the taste of these delicious cookies!
The combination of the rustic taste of the fig jam and the bitter and crunchy note of the amaretti creates a unique and irresistible result.
They can be made open on both sides to let the filling show, or in any shape we like, even simple filled and sealed discs.
If you are looking for an easy and delicious dessert, I recommend trying my cookies filled with fig jam and amaretti.
I used my homemade jam, but store-bought jam can also be used. This way, these cookies are available all year round.
These Cookies with fig jam and amaretti can be baked in a traditional oven, a convection oven, or an air fryer: all three methods are described in the recipe.
I used my fantastic shortcrust pastry, which has the characteristic of remaining fragrant, crisp, and sweet just right from the first bite to the last cookie. The dough must be worked quickly to avoid overheating the butter and compromising its crispness. After forming a homogeneous dough, it is essential to let it rest in the refrigerator, allowing the butter to solidify and the aromas to blend for a perfectly workable and flavorful shortcrust pastry.
Work the ingredients as little as possible, only until a homogeneous dough is obtained.
If kneading by hand, use cold ingredients and do not spend too much time with your hands in the dough.
You can use a stand mixer or a food processor with a blade, always working briefly.
If you want it even more crumbly, try sanding flour and butter before adding the other ingredients.
As for the aroma, I used the grated peel of a lemon, but feel free to use other citrus peels you prefer, vanilla, almond extract, or a pinch of cinnamon!
Let’s prepare them together!
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 18 Pieces
- Cooking methods: Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 155.81 (Kcal)
- Carbohydrates 22.74 (g) of which sugars 8.65 (g)
- Proteins 2.55 (g)
- Fat 6.44 (g) of which saturated 3.76 (g)of which unsaturated 2.56 (g)
- Fibers 0.58 (g)
- Sodium 82.61 (mg)
Indicative values for a portion of 39 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
Cookies with Fig Jam and Amaretti
- 2 1/2 cups all-purpose flour
- 1 egg
- 1 egg yolk
- 3/8 cup sugar
- 1/2 cup butter
- 1 lemon (Grated lemon zest)
- 1 pinch salt
- 1/2 cup fig jam
- 1/2 cup amaretti (you can substitute with other dry cookies)
- 1 pinch ground cinnamon
- to taste lemon (grated zest)
Tools
- Bowl
- Pastry Board
- Air Fryers
- Piping Bag
Steps
Cookies with Fig Jam and Amaretti
Start by preparing the shortcrust pastry.
First, start with the sanding: in a bowl, place the sifted flour, sugar, half a packet of baking powder, a pinch of salt, the cold butter from the fridge cut into rough cubes, and the grated lemon zest.
Work the mixture until you obtain a sandy texture.
Add the eggs.
Then start mixing everything.
Knead briefly, just enough to compact the dough for a perfect shortcrust pastry.
Form a dough ball and wrap it in plastic wrap, place it in the refrigerator to firm up for at least 30 minutes.
Meanwhile, let’s prepare the filling for the cookies…
Now crush the amaretti with a rolling pin, placing them inside a bag or a sheet of baking paper.
In a bowl, put the fig jam, crushed amaretti, some grated organic lemon zest, and a sprinkle of cinnamon, mix them well, and then put the mixture in a piping bag.(Or if you don’t have a piping bag, use a teaspoon).
Roll out the shortcrust pastry into a rectangle about 1/8 inch thick and divide it into three more rectangles.
Now place a strip of filling in the center of each rectangle, then fold the shortcrust pastry edges over, place them on a baking sheet with the seam side down, and freeze for about 20 minutes.
After the time is up, cut the rolls into pieces about 2.4 inches long and place the Cookies with Fig Jam and Amaretti on a baking sheet lined with parchment paper.
Bake the Cookies with Fig Jam and Amaretti in a preheated static oven at 356°F for about 15/18 minutes, always adjusting to your oven, or in a convection oven at 356°F for the same time.
In an air fryer at 356°F for 10/13 minutes.
Obviously, always check both the oven and the air fryer as cooking times may vary.
Once baked and cooled slightly, place the cookies on a dessert tray or serving plate and dust them with powdered sugar.
At this point, your crumbly and delicious cookie filled with fig jam will be ready to enjoy.
ENJOY!!
Tips
These cookies stay soft for several days.
The important thing, as I always suggest, is to cover them with a cake dome, otherwise they might become dry.
They can also be frozen, either once baked or even before baking, and stored in the freezer.
If you freeze them after baking, they must be completely cool.
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FAQ (Questions and Answers)
Can the cookies be filled with store-bought fig jam
If the jam is very liquid, it’s better to add a couple (or more) of crumbled amaretti to the filling.
They will help absorb the liquids released during baking.
Adjust based on the type of jam you use.
