Ingredients
Pastry Dough:
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 2/3 cups all-purpose flour
- 2/3 cup sugar
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1 1/2 sticks (3/4 cup) unsalted butter, room temperature
Filling and Cookies:
- 9 ounces dried Mission figs, stems discarded
- 1/2 cup raisins
- 3/4 cup honey
- 1/3 cup orange juice
- 1 tablespoon ground cinnamon
- 1 teaspoon grated lemon zest
- 1 cup walnuts, chopped
- 1 large egg, beaten to blend
Directions
For the pastry dough: Whisk the eggs and vanilla in a small bowl to blend. Mix the flour, sugar, lemon zest, and salt in a large bowl. Add the butter and rub in with your fingers until the butter is the size of small peas. Add the egg mixture and mix with a fork until the dough comes together. Gather the dough into a ball. Divide the dough in 2 and flatten into disks. Wrap the dough disks in plastic and refrigerate for 1 hour.
Meanwhile, for the filling and cookies: Preheat the oven to 350 degrees F.
Line 2 heavy large baking sheets with parchment paper. Finely chop the figs and raisins in a food processor. Add the honey, orange juice, cinnamon, and lemon zest, and pulse just to blend. Scrape the fig mixture into a medium bowl. Stir in the walnuts. Transfer the fruit mixture to a pastry bag.
Roll out 1 disk of dough on a floured work surface to 1/8 to 1/4-inch thickness. Using a 2 1/2-inch diameter biscuit cutter, cut out dough rounds. Gather the dough scraps into a disk, then cover and refrigerate while assembling the cookies. Spoon the fruit mixture in the center of each dough round. Lightly moisten the edges of the dough with the egg wash. Fold the dough over the filling and press the edges to seal. Arrange the cookies evenly apart on the prepared baking sheets. Brush the tops of the cookies with egg wash. Bake until the cookies are pale golden, about 18 minutes.
Cool the cookies on the baking sheet for 5 minutes. Transfer the cookies to a cooling rack and cool completely. Repeat with the refrigerated dough scraps and remaining filling.
















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By jvmstanley_10686424
brownwood, TX
on September 04, 2010
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first time i ever had cookies like this great taste, and makes a lot
more filling than u need for 2 batches so make 2 batches of the pastry dough
the only thing it needs is power sugar or glaze on top
i changed the recipe just a little i had fresh fig syrup so i used it not the honey more fig flavor so u cant go wrong lol
By faranak76_12710360
tampa, 48
on March 04, 2010
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Yesterday I made these cookies. So good! Thank you Giada! All of her recipes are great! I just changed the filing a little bit. I used ground almonds, cardamom and confectionary sugar. After they were baked I roled them in more confectionary sugar. They turned out so good even though it was the first time I made them. Next time I'll try walnut and cinnamon. Yummy!
By dessert first
lake worth
on December 18, 2009
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I made these cookies today and thought I would save them for Christmas but they are soooo good, I doubt they'll last until then. I will have to make another batch. I poured honey over the cookies after they cooled off. yummie!!!
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