Best Fig And Almond Streusel Biscuits Recipes

FIG SMUSHED-ANISE-ALMOND COOKIES

Steps:

• Preheat oven to 350. Grease two baking sheets.
• Beat flaxseed vigorously with soy milk until frothy.
• Add sugar and oil and beat until emulsified.
• Mix in vanilla and anise extracts.
• Add 1 cup of flour, baking powder, and salt. Mix well.
• Add remaining flour. fold in almonds.
• Loosely roll into golf-ball size balls and flatten to 2-inch diameter. Place on cookie sheet.
• Gently but firmly smush half a fig cut-side down into center of each cookie.
• Bake 12-14 minutes until fig is soft and bottom of cookie is golden brown. Tops won't brown much.
• remove from oven, cool 5 minutes, and transfer to cooling rack to cool completely.

CHEWY FIG AND ALMOND COOKIES

Steps:

• 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.

FIG-FILLED COOKIES

Steps:

• In a large bowl, cream butter and sugars. Beat in egg and vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Divide dough in half; cover and refrigerate for at least 3 hours., In a saucepan, combine the first eight filling ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until the fruit is tender and liquid is absorbed, stirring occasionally. Remove from the heat; stir in pecans. Cool to room temperature., Roll out each portion of dough between two pieces of waxed paper into a 10x8-in. rectangle. Cut each into two 10x4-in. rectangles. Spread 1/2 cup filling down the center of each rectangle. Starting at a long side, fold dough over filling; fold other side over top. Pinch to seal seams and edges. Place seam side down on parchment-lined baking sheets., Bake at 375° for 10-15 minutes or until lightly browned. Cut each rectangle diagonally into 1-in. strips. Remove to wire racks to cool. Combine glaze ingredients; drizzle over cookies.

FIG-AND-ALMOND STREUSEL BISCUITS

Steps:

• Preheat oven to 450 degrees and position a rack in the top third of the oven. Divide the biscuit dough into 2 balls and refrigerate.
• For the streusel, mix the flour, almonds and sugar in a bowl. Use a pastry cutter to work the almond paste into the dry ingredients.
• Place the butter and figs in a pan over low heat. Cook until the butter is melted and the figs soften, 2 to 3 minutes. Pour into the dry ingredients, add the cinnamon and the salt and mix well with a fork.
• Lightly flour a work surface. Roll each ball of dough out into a circle about 1/3-inch thick. Sprinkle the streusel mixture over one circle of the dough. Place the second circle of dough on top and lightly press the circles together.
• With a rolling pin, gently roll the dough to 1/2-inch thick. Using a 2 1/2-inch biscuit cutter or glass, cut out the biscuits and put them on ungreased baking sheets. Bake until golden, about 12 to 15 minutes. Transfer to a wire rack to cool.