Best Fig Smushed Anise Almond Cookies Recipes

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ITALIAN FIG COOKIES



Italian Fig Cookies image

Make and share this Italian Fig Cookies recipe from Food.com.

Provided by OmaJane

Categories     Dessert

Time 2h12m

Yield 6 dozen cookies

Number Of Ingredients 20

8 cups all-purpose flour
2 cups sugar
2 tablespoons baking powder
1/2 teaspoon salt
1 1/2 cups butter
5 eggs
3/4 cup milk
2 teaspoons vanilla
2 (12 ounce) packages dried figs (Calymra)
1 pint fig preserves
16 ounces golden raisins
16 ounces dates
1 cup pecans, chopped fine
1 cup almonds, chopped fine
1 orange, zest of
1 tablespoon cinnamon
1 tablespoon clove
1 tablespoon nutmeg
1 teaspoon black pepper
1 cup fresh grapes or 1 cup grape juice

Steps:

  • For cookie dough:.
  • Combine flour, sugar, salt, baking powder.
  • Cut butter into flour mixture.
  • Add eggs, milk, and mix.
  • Knead dough until smooth. I use my Kitchen Aid heavy duty mixer with the kneading hook.
  • Let dough rest 1 hour.
  • Roll out dough and cut in 2x12inch wide strips. Place roll of fig filling in center of strip. Fold dough over filling and seal. Cut into 2 inch pieces. Place on greased cookie sheet and bake for 12 minutes at 350 degrees.
  • For fillling:.
  • Mix all filling ingredients and cool in refrigerator for one hour. After one hour, put flour on a smooth surface and take about a cup of filling and roll into a small cigar shape. Make it long enough to place in the 2x12 inch strips of dough.(The floured surface makes it easy to roll the filling. Also flour your hands. This filling freezes well and can be used for next year's St. Joeseph's Table or Christmas.) Repeat for each strip of cookie dough.

Nutrition Facts : Calories 2613.1, Fat 80.4, SaturatedFat 34.1, Cholesterol 302.5, Sodium 1095.7, Carbohydrate 458.3, Fiber 29.3, Sugar 261.1, Protein 38.9

CHEWY FIG AND ALMOND COOKIES



Chewy Fig and Almond Cookies image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     dessert

Time 2h40m

Yield 24 cookies

Number Of Ingredients 18

Butter, for greasing the baking dish
1 3/4 cups all-purpose flour
1/2 cup almond flour
1 1/4 teaspoons baking powder
1/2 teaspoon fine salt
1/2 teaspoon baking soda
1 cup sugar
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces, at room temperature
1 large egg, at room temperature
1 tablespoon heavy cream
1 teaspoon pure vanilla extract
3 cups dried Mission figs, stemmed (14 ounces)
1/2 cup fresh orange juice
1 tablespoon pure vanilla extract
Zest of 1 medium orange
1 cup unsalted chunky almond butter, at room temperature
1/2 cup sliced almonds, toasted, see Cook's Note
All-purpose flour, for dusting

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.

ANISE-SCENTED FIG AND DATE SWIRLS



Anise-Scented Fig and Date Swirls image

Categories     Cookies     Fruit     Bake     Date     Fig     Edible Gift     Anise     Gourmet

Yield Makes about 3 dozen cookies

Number Of Ingredients 14

1 cup packed soft dried figs (8 oz), stemmed and coarsely chopped
1 cup packed pitted dates (7 oz), trimmed and coarsely chopped
1/3 cup water
1/2 cup plus 2 tablespoons granulated sugar
1 3/4 cups all-purpose flour
2 teaspoons anise seeds, ground in an electric coffee/spice grinder
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
4 oz cream cheese at room temperature
1 teaspoon vanilla
1 large egg yolk
1/4 cup granulated raw sugar such as turbinado or Demerara

Steps:

  • Purée figs and dates with water and 2 tablespoons granulated sugar in a blender or food processor until almost smooth.
  • Whisk together flour, anise, baking powder and soda, and salt in a bowl. Beat together butter, cream cheese, and remaining 1/2 cup granulated sugar in a large bowl with an electric mixer at moderate speed until pale and fluffy, about 3 minutes. Beat in vanilla and yolk until combined well. Add flour mixture and mix at low speed until just combined.
  • Halve dough and form each half into a rectangle. Chill, wrapped in plastic wrap, until firm, about 1 hour.
  • Roll out 1 piece of dough between 2 sheets of wax paper into a 9- by 7-inch rectangle, about 1/3 inch thick. Remove top sheet of wax paper and drop half of fig mixture by spoonfuls onto dough, then gently spread in an even layer, leaving a 1/4-inch border around edges. Starting with a long side and using wax paper as an aid, roll up dough jelly-roll style into a log. Roll log in raw sugar to coat completely. Make another log in same manner. Chill logs, wrapped in wax paper, until firm, at least 4 hours.
  • Preheat oven to 350°F.
  • Cut logs crosswise into 1/3-inch-thick slices and arrange slices about 2 inches apart on lightly buttered baking sheets. Bake in batches in middle of oven until pale golden, 15 to 17 minutes, then transfer to racks to cool.

ITALIAN FIG COOKIES (CUCCIDATI)



Italian Fig Cookies (Cuccidati) image

Finally nailed an old family recipe! Traditionally served at Christmas time, these Italian cuccidati are fig-stuffed cookies-think fancy, gourmet, adult-version of a fig newton! A flavorful fig and date filling is wrapped in a soft, sweet dough, then baked and dipped in festive frosting and decorated with sprinkles. Need to send cookies through the mail? These are perfect for gifting! My favorite way to enjoy these cookies is for breakfast with a hot cup of coffee. Store in an airtight container for up to 2 weeks. Alternatively, freeze un-iced cookies for up to 3 months and ice just before serving.

Provided by NicoleMcmom

Categories     Italian Cookies

Time 9h45m

Yield 48

Number Of Ingredients 26

2 cups dried figs, stems removed, cut in quarters
1 cup dried dates, halved and pitted
1 medium orange
1 cup raisins
1 cup toasted pecans
¼ cup honey
2 tablespoons brandy
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground allspice
⅛ teaspoon ground nutmeg
1 tablespoon water, or more as needed
3 ¾ cups all-purpose flour
½ cup white sugar
4 teaspoons baking powder
½ teaspoon salt
½ cup cold unsalted butter
¼ cup shortening
½ cup milk
1 large egg
1 teaspoon vanilla extract
½ teaspoon almond extract
2 cups powdered sugar
¼ cup milk
red and green food coloring as needed
candy coated sprinkles as needed

Steps:

  • Prepare filling: Working in two batches with ½ of the figs and ½ of the dates at a time, pulse dried fruit in a food processor until finely chopped; transfer to a bowl.
  • Use a vegetable peeler to peel orange zest into the empty food processer. Juice the orange until you have 3 tablespoons juice; add it to the food processor. Add raisins, pecans, honey, brandy, cinnamon, cloves, allspice, and nutmeg and process until finely mixed.
  • Add fig-date mixture and process until well combined, adding water 1 tablespoon at a time as needed to reach a thick consistency. Refrigerate filling for 8 hours to overnight.
  • Prepare dough: Combine flour, sugar, baking powder, and salt in a food processor and process for 5 seconds to combine. Add butter and shortening and pulse until crumbly. Add milk, egg, vanilla, and almond extract and process until a dough forms.
  • Turn dough onto a well-floured surface and knead until smooth. Wrap in plastic wrap and refrigerate for 1 to 2 hours.
  • When ready to bake, preheat the oven to 375 degrees F (190 degrees C).
  • Turn dough onto a floured surface and cut into 4 pieces. Roll one piece into a 4x12-inch rectangle, about 1/8-inch thick. Trim off any excess to form straight edges and save to make more cookies.
  • Place about ¼ of the filling in a 1-inch log shape down the rectangle, just to the right of the center line. Dampen the edges of the dough with water and fold the right edge over the filling. Continue rolling the dough toward the left edge, then rock back and forth gently to stretch and seal the edges. Cut the log into 2- to 3-inch pieces. Make 2 or 3 slits in the top of each cookie to allow steam to escape. Transfer to a parchment-lined baking sheet.
  • Bake in the preheated oven until golden on the bottom and cooked through, 12 to 14 minutes. Remove from the oven and let cool completely. Repeat to form, cut, and bake remaining cookies.
  • Prepare icing by whisking powdered sugar and milk together in a bowl until smooth. Divide icing into thirds in 3 small bowls. Color one bowl with red food coloring to make pink icing, color another bowl with green food coloring to make green icing, and leave the remaining icing white.
  • Dip each cookie into a different color icing and allow excess to drip off. Place iced cookies on parchment paper and decorate lightly with sprinkles. Allow to dry for at least 20 minutes before serving.

Nutrition Facts : Calories 159.3 calories, Carbohydrate 27.4 g, Cholesterol 9.3 mg, Fat 5.2 g, Fiber 2 g, Protein 2 g, SaturatedFat 1.8 g, Sodium 65.9 mg

FIG-FILLED COOKIES



Fig-Filled Cookies image

Family and friends know I have a fondness for Christmas cookies. Each year after Thanksgiving, they begin asking when the cookies will be ready!

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield About 2-1/2 dozen.

Number Of Ingredients 21

1/2 cup butter, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
FILLING:
2/3 cup finely chopped raisins
1/2 cup finely chopped dates
1/2 cup finely chopped dried figs
1/2 cup orange juice
1/3 cup finely chopped dried cherries or cranberries
2 teaspoons sugar
1 teaspoon grated lemon zest
1/4 teaspoon ground cinnamon
1/2 cup finely chopped pecans
GLAZE:
3/4 cup confectioners' sugar
2 to 3 teaspoons lemon juice

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.

Nutrition Facts : Calories 259 calories, Fat 10g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 151mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 2g fiber), Protein 3g protein.

ANISE-ALMOND COOKIES



Anise-Almond Cookies image

This recipe came from one of my DH's Aunts. When she made these, she made enough for everyone to enjoy. These are great with a cup of coffee.

Provided by 4-H Mom

Categories     Dessert

Time 22m

Yield 36 cookies

Number Of Ingredients 7

2 cups flour
1/2 cup chopped almonds
1/4 teaspoon salt
1 cup butter
1 cup sugar
1 egg
1 1/2 teaspoons anise extract

Steps:

  • Heat oven to 350 degrees.
  • Mix flour, almonds and salt, set aside.
  • Beat butter and sugar until creamy.
  • Blend in egg and extract.
  • Gradually mix in flour mixture.
  • Drop by rounded tablespoon onto ungreased cookie sheet.
  • Bake 10 - 12 minutes until golden brown.

Nutrition Facts : Calories 105.9, Fat 6.3, SaturatedFat 3.4, Cholesterol 18.7, Sodium 69.8, Carbohydrate 11.3, Fiber 0.4, Sugar 5.7, Protein 1.4

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