Name: Sicilian Fig Cookies
Prep time: 30 min
Cook time: 15 min
Total time: 55 min
Ingredients: 2.5 cups all-purpose flour; 0.25 teaspoon salt; 2.5 teaspoons baking powder; 0.5 cup white sugar; 1 cup unsalted butter; 2 eggs; 0.5 teaspoon vanilla extract; 0.25 cup milk; 2 cups chopped dried figs; 1 cup raisins; 1 large orange; 2 cups toasted walnuts, chopped; 1 cup honey; 0.5 cup dark rum; 1 teaspoon ground cinnamon

Cook Time: 15 minutes

Ingredients

2 cups all-purpose flour
teaspoon salt
2 teaspoons baking powder
cup white sugar
1 cup unsalted butter
2 eggs
teaspoon vanilla extract
cup milk
2 cups chopped dried figs
1 cup raisins
1 large orange
2 cups toasted walnuts, chopped
1 cup honey
cup dark rum
1 teaspoon ground cinnamon

Directions

For the pastry: In a large mixing bowl, combine flour, sugar, baking powder, and salt. Add butter, eggs, vanilla extract, and milk, then mix to form a smooth dough. Turn the dough out onto a clean surface, shape it into a circle, and cut into 4 equal pieces. Cover with plastic wrap and refrigerate.
For the filling: Zest and juice the orange into a large bowl. Add the chopped figs, raisins, and walnuts. Transfer the mixture to a food processor and pulse until finely chopped. Stir in the honey, rum, and cinnamon until well combined. Set aside.
Preheat the oven: Preheat your oven to 400F (200C). Grease your cookie sheets with butter or cooking spray.
Shape the dough: Take one piece of dough from the refrigerator at a time. Roll it into an 8-inch wide strip, about -inch thick. Cut each strip lengthwise in half, so you have two long strips, each about 4 inches wide.
Assemble the pastries: Lay the dough strips on a work surface and brush the top inch of each with cold water. About 1/3 of the way up from the bottom of each strip, place a 1-inch wide strip of filling along the entire length. Fold the moistened edge of dough over the filling, pressing to seal the edges. Cut each strip into 1-inch rectangles.
Bake: Place the cut pieces onto the prepared cookie sheets. Repeat the process with the remaining dough. Bake in the preheated oven for 13 to 16 minutes, or until the tops are golden brown.
Cool: Let the pastries cool on the cookie sheets for 10 minutes before transferring them to wire racks to cool completely.

Nutrition Facts (per serving)

Calories: 107

Nutrient	Amount	% Daily Value
Total Fat	5g	6%
Saturated Fat	2g	10%
Cholesterol	12mg	4%
Sodium	29mg	1%
Total Carbohydrate	15g	5%
Dietary Fiber	1g	4%
Total Sugars	10g	-
Protein	1g	3%
Vitamin C	2mg	2%
Calcium	26mg	2%
Iron	1mg	3%
Potassium	85mg	2%

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Comments

Anna Robinson

10/09/2022 01:51:09 AM

Updated Review: I initially struggled with a runny filling which made shaping the dough challenging. Instead, I improvised by forming mini-loaf shaped rolls. I am considering drizzling the excess filling over them and freezing for a dessert with ice cream. Update on 4/8/16: Planning ahead, I prepared the filling and dough a few days beforehand. This time, I had no issue with the filling's consistency. Taking inspiration from a reviewer, I shaped it into filled logs and sliced into elegant 1/2 inch pinwheels. Update on 29/8/16: I enjoy experimenting with this recipe! Substituting figs with dates resulted in a stickier, sweeter filling. Shaping them into petite logs this time, I achieved a consistently outstanding five-star outcome.

Emily Smith

09/13/2023 10:50:05 PM

I prepare these cookies every Christmas for my Italian family. One year, my mother-in-law and sister-in-law tried recipes similar to this one, but they ultimately preferred this recipe the most and requested it from me. :) I discovered that preparing the dough and filling a day in advance made shaping the cookies easier. I like to place the filling in the center of the dough strip, seal the edges together, and gently roll it to ensure smooth edges.

Alexander Perez

12/24/2023 03:29:04 PM

These cookies are absolutely delicious! I substituted almonds for walnuts and used one cup instead of two, as well as less rum. I added some extra flour to adjust the texture of the dough. Overall, these cookies were a delightful surprise. Thank you :)

Stephanie Roberts

06/28/2024 09:16:20 AM

These cookies were absolutely delicious! They are hands down the best stuffed cookies I have ever tasted. I decided to modify the recipe slightly by using just a few tablespoons of rum instead of the recommended 1/2 cup, and I swapped in 1/2 cup of honey as well. The result was fantastic!

Sarah Wilson

02/26/2024 02:06:24 PM

This was a hit at the office - everyone loved it! It's now my second favorite fig recipe. Personally, I absolutely adore Italian fig cookies with a hint of nutmeg, clove, orange marmalade, and triple sec.

Margaret Johnson

05/21/2025 11:20:42 AM

I found the cookies to be delicious, however, they spread too much on the cookie sheets which made a mess during baking. While the flavor was exceptional, the appearance did not match the picture provided. Overall, making these cookies was a bit challenging due to their intense nature.