4.8 from 15 votes
Italian Fig Cookies
Homemade and heartwarming, these Italian Fig Cookies are reminiscent of classic fig newtons, making them an irresistible treat for the holiday season.
Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 15 mins
Servings: 60
Calories: 104 kcal
Course:
Dessert , Baked Goods
Cuisine:
Italian
Ingredients
Cookie dough
- 4 cups all-purpose flour
- ⅔ cup sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 8 ounces unsalted butter cold
- 4 large eggs
The filling
- 12 ounces dried figs
- ½ cup pecans chopped
- ⅓ cup apricot jam
- ¼ cup golden raisins
- 1 tablespoon orange zest
- 2 ounces semisweet chocolate chips
- ¼ cup rum
- ½ teaspoon cinnamon
Instructions
- Begin by combining your dry ingredients. In a food processor fitted with a metal blade, combine the flour, sugar, baking powder, and salt. Pulse briefly to mix everything together.
- Add the cold butter to the food processor. Pulse about 20 times, or until the mixture resembles coarse crumbs. Follow with the eggs, pulsing until the dough forms a cohesive ball.
- Transfer the dough to a lightly floured surface. Knead it gently until smooth. Shape the dough into a log and wrap it in plastic wrap. Set aside.
- Place the dried figs, pecans, apricot jam, golden raisins, orange zest, chocolate chips, rum, and cinnamon into the food processor. Pulse until the mixture is finely chopped and well combined.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Divide both the dough and the filling into 10 equal portions. Roll out each dough portion into a 3 by 12 inch rectangle.
- Shape each portion of the filling into a 12-inch rope or simply arrange it by hand along the center of each dough rectangle.
- Gently wrap the dough around the filling, pinching the ends to seal and create a seam. Flatten the roll slightly, either with a spatula or your hands.
- Cut each log into 6 equal pieces and place them on an ungreased baking sheet.
- Transfer the baking sheet to the preheated oven and bake for about 15 minutes, or until the cookies are lightly golden.
- Let them cool slightly on the baking sheet, then transfer to a wire rack to cool completely.
Cup of Yum
Notes
- Dough Consistency: If your dough feels too sticky, add a little more flour, a tablespoon at a time, until it's manageable. If it's too dry, add a teaspoon of water or milk.
- Filling Variation: Feel free to experiment with the filling. Adding a bit of lemon zest or swapping apricot jam for fig or raspberry jam can add a new flavor twist.
- Cookie Size: For consistent baking, try to keep your cookies the same size. Using a ruler or measuring tape when rolling out your dough can be a helpful guide.
- Baking Sheets: For best results, use parchment paper or a silicone baking mat on your baking sheets. This prevents sticking and ensures even baking.
- Cooling Time: Don’t skip the cooling step! Letting the cookies cool on the baking sheet for a few minutes helps them set properly before transferring to a wire rack.
- Decoration Options: For a festive touch, drizzle cooled cookies with a simple icing, sprinkles or dust them with powdered sugar just before serving.
Nutrition Information
Serving
1cookie
Calories
104kcal
(5%)
Carbohydrates
14g
(5%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
21mg
(7%)
Sodium
45mg
(2%)
Potassium
74mg
(2%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
117IU
(2%)
Vitamin C
0.3mg
(0%)
Calcium
18mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 60Serving
Amount Per Serving
Calories 104
% Daily Value*
| Serving | 1cookie | |
| Calories | 104kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 21mg | 7% |
| Sodium | 45mg | 2% |
| Potassium | 74mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 117IU | 2% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.