Little delicious bites with a soft and spicy heart, here are the figs and walnuts stuffed cookies. A few days ago, I prepared the panforte, which you may have already seen, and since I had some leftover dried figs, I decided to make these cookies. A filling that is both soft and crunchy, enriched with your favorite spices, wrapped in a layer of crumbly shortcrust pastry, they are truly delicious and perfect for the Christmas season!
If you like Christmas cookies, also try these recipes of mine:
- Difficulty: Medium
- Rest time: 1 Hour
- Preparation time: 35 Minutes
- Portions: approx. 70 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 2.8 oz almond flour
- 1.6 cups flour
- 1/2 cup butter (cold)
- 1/4 cup sugar
- 1 egg
- 2 pinches salt
- 5.3 oz dried figs
- 3.5 oz walnuts
- 1/2 cup orange marmalade
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- as needed powdered sugar
Steps
To prepare the dough for figs and walnuts stuffed cookies, put the almond flour, flour, cold butter cut into cubes, and sugar in the food processor. Run the processor until you get a sandy mixture, then add the egg and salt and run it again until you get a crumbly dough.
Transfer to a work surface and knead quickly, just until you get a homogeneous dough. Shape into a brick, wrap in plastic wrap, and place in the fridge for an hour.
To prepare the filling for the cookies with figs and walnuts, put the walnuts and dried figs in the food processor and chop them coarsely. If you prefer, you can chop everything with a knife. Put everything in a deep dish, add the orange marmalade and spices, and mix. Transfer the mixture into a piping bag and place it in the fridge until ready to use.
After the resting time, preheat the oven to 350 degrees Fahrenheit (static).
Take the dough, cut it in half, and roll it out into a rectangle, cutting the rectangle into strips about 2.5 inches wide. Fill each piece of dough along the bottom edge (long side) with a strip of filling made with the piping bag. Then roll the pastry strip so that it envelops all the filling. Cut into pieces 1-1.5 inches long and place on a baking sheet lined with parchment paper.
Do the same with the remaining ingredients.
Bake the cookies at 350 degrees Fahrenheit for about 15 minutes.
Remove from the oven, let cool, and sprinkle your figs and walnuts stuffed cookies with powdered sugar before serving or storing in an airtight container.
