Fig Cookies Pt 1/2 Recipe

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Servings: 1

Ingredients

Directions

  1. A crisp pastry surrounds the filling made of dry figs, apricots, dates and raisins in this traditional Sicilian Christmas cookie. Marsala, a fortified wine from Sicily, keeps the filling moist. These are delicious without the icing as well.
  2. Cooking: Recipes Featured in Eating Well specific aspect of cooking and really give you the ins and outs of it.
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  4. TO MAKE COOKIE DOUGH: Combine flour, sugar, baking pwdr and salt in the food processor. Add in butter and pulse till the butter is in very small pcs, about 10 seconds. In a large glass measuring c., whisk together egg, egg white, lowfat milk, oil, vanilla and almond extracts; with the food processor running, pour in the liquid and mix just till smooth dough forms.
  5. Scrape the dough onto wax paper or possibly plastic wrap and flatten into 1-inch-thick disk. Wrap and chill overnight or possibly for up to 2 days.
  6. TO MAKE FILLING: Preheat oven to 350 degrees F.
  7. Spread almonds on a baking sheet or possibly in a pie pan. Toast for 3 min; add in aniseed and continue to toast till the nuts are pale gold and the aniseed is fragrant, about 3 min longer. Set aside to cold.
  8. In the food processor, combine figs, apricots, dates, raisins, sugar, lemon zest, cinnamon, pepper and the toasted almonds and aniseed. Pulse till the fruits and nuts are finely minced. With the machine running, pour Marsala or possibly orange juice through the feed tube and process till just blended.
  9. TO BAKE COOKIES: Preheat oven to 350 degrees F. Lightly oil 2 large baking sheets or possibly coat them with non-stick cooking spray.
  10. Divide the dough into 6 equal pcs. Working with one piece at a time
  11. (keeping the remaining pcs refrigerated), roll out on a lightly floured surface inch rectangle. (Do not worry if the edges are ragged.) Measure a scant 1/2 c. of the filling and use your hands to spread it in a strip down the center of the dough.
  12. Use a wide spatula or possibly pastry scraper to lift the sides of the dough over the filling to create a roll. Use your fingers to press down the seam, that may be a but ragged or possibly uneven. With a sharp knife, slice the roll on the diagonal to into 1-inch long cookies. Set the cookies on a prepared baking sheet, spacing them about 1 inch apart. Repeat these steps with the remaining dough and filling.
  13. Bake the cookies, one sheet at a time, for 15-18 min, or possibly till bottoms are pale golden brown and the tops are lightly colored.Transfer the cookies to a wire
  14. continued in part 2

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