Italian Sesame Seed Cookies
Struffoli-Honey Dough Balls
Italian Fig Cookies I
Tomato Zucchini Stew
Italian Fig Cookies 2
Hamlins White Sauce
Fancy Cannoli Cake
Stir-fried Napa Cabbage
Red Wine Syrup
Italian Fig Cookies No.1
Giada De Laurentiis
Fig cookies were one of my favorites as a young boy.
My Aunt Lilly, Rosalia
Altavilla Saveriano, made these cookies at the holidays.
Her cookies and pastry were simply the best.
While we have made fig cookies, we have never been able
to duplicate her recipe.
~ Joe DiMaggio, 2010
· 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
· 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,
· Colored sprinkles, for decorating.
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.
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.