Recipe courtesy of Giada De Laurentiis
Episode: Girls Rock
Save Recipe Print
Total:
2 hr 40 min
Prep:
10 min
Inactive:
2 hr
Cook:
30 min
Yield:
24 cookies
Level:
Intermediate
Total:
2 hr 40 min
Prep:
10 min
Inactive:
2 hr
Cook:
30 min
Yield:
24 cookies
Level:
Intermediate

Ingredients

Crust:
Filling:

Directions

Watch how to make this recipe.

Place an oven rack in the center of the oven and preheat to 350 degrees F.

Butter the bottom and sides of a 9-by-13-inch glass or ceramic baking dish. Line the bottom with an 8-by-20-inch piece of parchment paper, allowing the excess paper to hang over the sides. 

For the crust: Whisk the all-purpose flour, almond flour, baking powder, salt and baking soda in a medium bowl. 

Beat the sugar and butter using an electric hand mixer until combined in a large bowl. Beat in the egg, cream and vanilla until smooth. Add the dry ingredients and beat until the mixture forms into clumps. Press the clumps together to form a dough. Knead the dough for 30 seconds and wrap in plastic. Refrigerate for 1 hour. 

For the filling: Place 1/4 cup water, the figs, orange juice, vanilla extract and orange zest in a food processor. Blend until the figs are finely ground, about 2 minutes. Add the almond butter and blend until incorporated. Add the almonds and pulse until combined. 

Remove the plastic from the dough and cut in half. Roll out 1 piece of dough into an 8-by-12-inch rectangle on a well-floured work surface. Cut the dough in half lengthwise and then in half crosswise to make 4 equal-size pieces of dough. Transfer the dough pieces to the prepared baking dish using a spatula, and arrange in a single layer. Pinch the edges of the dough together to seal. Spoon the filling onto the dough. Spread the filling evenly over the dough using damp hands. Smooth the top of the filling using a rubber spatula. Roll out the remaining dough into an 8-by-12-inch rectangle. Cut into 4 equal pieces and place on top of the filling, pinching the edges of the dough together to seal. Bake until golden, 25 to 30 minutes. Place the baking dish on a wire rack to cool completely, about 1 hour. 

Using the excess parchment paper as handles, remove and place on a cutting board. Cut the cookie into twenty-four 1 1/2-inch-square pieces and serve. 

Cook's Note

To toast the almonds, arrange in a single layer on a baking sheet. Preheat the oven to 350 degrees F. Bake until lightly toasted, 6 to 8 minutes. Cool completely before using.

My Private Notes

Add a Note
More from:

12 Days of Cookies

Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Sugar Cookies

Recipe courtesy of Alton Brown

Peanut Butter Cookies

Recipe courtesy of Food Network Kitchen

Millionaire Shortbread Cookies

Recipe courtesy of Marc Murphy

Chewy Sugar Cookies

Recipe courtesy of Food Network Kitchen

Lemon Ricotta Cookies with Lemon Glaze

Recipe courtesy of Giada De Laurentiis

Portobello Mushroom Biryani with Onion Sauce and Date and Fig Chutney

Recipe courtesy of Food Network

Gingerbread Cookies

Recipe courtesy of Anne Burrell

Fruitcake Cookies

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories