Have you ever tasted fig cookies? They are mostly known as September cookies and they are truly delicious. Rolled cookies with buttery shortcrust pastry and a filling made with fig jam.
They are so good that as soon as I start seeing figs around, I can’t resist and make them in abundance for my family!
Fresh fig filled cookies are easy to make and can be prepared in different ways. If you’ve been following me for a while, you know I’ve already experimented with three versions of fig cookies, each more delicious than the last. This one differs from the others because I chose to use fresh figs raw, without mashing them.
This way, the filling is ready in no time and is drier, so there’s no risk of it oozing out during baking compared to the more liquid jam.
Additionally, to further speed up preparation times, I made the shortcrust pastry by putting the ingredients in the food processor and in less than 5 minutes it was ready!
These cookies with figs, nuts, and chocolate have an irresistible aroma and are truly delicious. Perfect for our September breakfasts or as a dessert with a nice cup of coffee.
If you can’t find fresh figs, don’t worry, you can easily make these cookies using ready-made jam that you find at the supermarket.
Also try the previous versions of these September cookies, each one more delicious than the last!
2)Half Moons with Figs and Chocolate
3)Soft Cookies with Figs and Chocolate
And if you love figs, don’t miss this soft Fresh Fig Tart and Homemade Fig Jam with Walnuts and Cinnamon.
Now let’s get ready to make fig cookies, but don’t forget to read till the end, you’ll find useful tips for making this recipe and a little gift for you 🩷❤️
Other recipes I recommend for your September breakfast:
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: ABOUT 20
- Cooking methods: Electric Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Summer, Fall, All Seasons
Ingredients
Shortcrust pastry cookies with figs, nuts, and chocolate
- 1 1/2 cups all-purpose flour
- 1/3 cup cornstarch
- 6 1/3 tbsps butter
- 3/4 cup powdered sugar
- 1 egg (medium whole)
- 1 1/2 tbsps milk (about two tablespoons)
- to taste lemon zest
- 1 pinch salt
- 8 oz figs (weight without peel)
- 3 cookies (to taste)
- 1/3 cup almond flour (or whole almonds to grind in the mixer)
- Half teaspoon ground cinnamon (only if you like it)
- 1/3 cup walnut halves
- 2 1/2 tbsps brown sugar (or white sugar)
- 1/4 cup dark chocolate chips
Tools
- Food Processor
- Baking Sheet
- Bowl
- Lemon Zester
- Rolling Pin
- Pastry Board
Steps
In a food processor, place the flour, cornstarch, lemon zest, and cold butter cut into cubes.
A pinch of salt and start the food processor to turn everything into a floury mixture.
Then add almond flour (you can use ready-made or put whole almonds in the mixer).
Pour in two tablespoons of milk, a whole medium egg, and powdered sugar. I chose not to use yeast, but if you prefer, you can add a pinch.
Start the mixer again and blend everything until you obtain your soft and perfect shortcrust pastry in just a few seconds!
Place the shortcrust pastry on a sheet of parchment paper and cover it with another. Flatten the pastry with a rolling pin and then put it in the fridge for at least 30 minutes.
This method will allow you to have the pastry already rolled out when forming the cookies.
In the meantime, while the pastry rests in the fridge, prepare the filling.
Peel the figs or, if you prefer, leave the skin but wash them under water to remove impurities and then cut them with a knife.
Put the figs in a bowl and add the crumbled cookies with your hands, cinnamon, and almond flour.
Then break the walnuts with your hands (if you don’t like them, you can use almonds, pine nuts, or hazelnuts if you prefer).
Finally, add brown sugar and chocolate chips and mix thoroughly.
The filling for the cookies is ready!
Divide the pastry in half. I made two medium-sized rolls, but we can make three smaller ones or just one much larger!
Form a rectangle with the shortcrust pastry and then top the surface with some fresh fig filling.
Arrange the filling only on one side and spread it out using the back of a teaspoon.
Once filled, gently roll the pastry to form a roll and seal the ends well.
Wrap the roll obtained in parchment paper and repeat the operation with the remaining pastry.
After finishing the ingredients, place the rolls in the freezer for 30 minutes, or better yet for an hour, without removing the parchment paper.
The freezer step is to bake the pastry rolls without losing their shape while baking.
After the time has passed, take the rolls and bake them with all the parchment paper.
Place the rolls on a baking sheet and put in a preheated static oven at 340°F (170°C) for about 25-30 minutes.
After 25 minutes, remove the parchment paper to check the cooking, if necessary, continue for another 5-10 minutes.
Once ready, you can remove the parchment paper permanently. Before cutting, they must be completely cold otherwise they may break.
With a sharp knife, slice the rolls, and finally, you can enjoy these delicious cookies with figs!
Don’t have a food processor? No problem, here’s the procedure for making the pastry by hand 😉
In a bowl, place flour, cornstarch, sugar, salt, and grated lemon zest.
Mix and form a well, break a whole egg in the center and add cold butter in pieces.
Add the milk and quickly mix everything by hand. Form the dough and let it rest in the fridge.
I hope you enjoyed this recipe! Go on, try it too! It’s delicious!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
FAQ (Questions and Answers)
How long do fresh fig cookies last?
These cookies stay soft for several days. The important thing, as I always recommend, is to cover them with a cake dome otherwise they might become dry. If you want, you can also freeze them, either after cooking or even before baking, and store them in the freezer. If you freeze them after cooking, they must be completely cold.
Put them in an airtight container separated from each other with small pieces of parchment paper, so they don’t stick. When you want to eat one, just take it out about 20 minutes beforehand.
If you freeze them before baking, still make sure to place them in airtight containers, and when you want to bake them, proceed exactly as described above. Do remember, you can only freeze them if you have used fresh ingredients that have not been previously frozen and thawed. This rule applies to all types of preparations, sweet or savory.Can I avoid putting milk in the pastry?
The two tablespoons of milk I used in the shortcrust pastry make it softer but are not mandatory. If you prefer, you can omit them and in this case, remove 10 grams of flour from the total.
I can’t find fresh figs, can the cookies be filled with fig jam?
Yes, of course, those who can’t find fresh figs or want to make these cookies when it’s no longer fig season can easily replace them with jam. The only advice I have is this.
If the jam is very liquid, it’s better to add a couple (or more) of crumbled cookies inside the filling. They will help absorb the liquids released during baking. Adjust according to the type of jam you use.Can I use any type of cookie to crumble in the filling?
Absolutely! I usually use amaretti as they pair perfectly with figs. This time I didn’t have them in my pantry and used cookies with chocolate chips, a great combination. Ladyfingers, dry breakfast cookies, cocoa cookies, etc., are all good choices.
Is it necessary to use cornstarch or can I use all flour?
If you don’t have cornstarch in your pantry, you can use only flour for a total of 250 grams.
I am allergic to nuts, what can I substitute them with?
Instead, you can use only chocolate chips or crumble a few more cookies into the filling. The same applies if you don’t like chocolate; you can substitute it with nuts or a couple of crumbled cookies.
Is it mandatory to rest the rolls in the freezer?
No, I have personally tried both versions and I can tell you this. If you want the roll to maintain its shape so you can get more aesthetically precise cookies, then put them in the freezer before baking.
If you’re not that picky, bake the rolls right away, knowing that during cooking they will tend to spread out and the cookies will be less precise 😉
It’s not the taste that changes, just the appearance!How many cookies can I get with these quantities?
The number of 20 is indicative because it varies greatly depending on the size you give to each cookie. The larger they are, the fewer there will be.
