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Thursday

Italian Fig Cookies


INGREDIENTS

DOUGH
1 cup shortening
1 1/2 cups sugar (brown sugar will make it moister, so would a liquid sweetener like honey)
4 eggs - separated
1 T vanilla
1/8 t salt
4 cups gluten free all-purpose flour (or try equal parts almond flour, potato starch, sweet rice flour, teff flour, & quinoa flour)
4 teaspoons baking powder
1 cups full fat coconut milk (or if using milk, whole milk)

FILLING
4 pounds dried figs
1 pound raisins
2 teaspoons ground cinnamon
1/2 cup sugar (brown sugar makes it moister)
1 whole orange, with or without peel
1 small apple, without peel
1 1/2 cups chopped nuts
1/2 cup water or juice or liquor (optional)


DIRECTIONS

DOUGH
Cream sugar and shortening. Add egg yolks, vanilla and salt. Whisk egg whites until soft peaks. Blend in flour and baking powder by hand. Knead dough until smooth and workable. Blend in egg whites. Add milk to reach workable consistency. Not too sticky not to thick.

FILLING
Cut up figs, orange, and apple into small pieces. Food processes figs, raisins, orange, and apple. If the mixture is too dry, mix in up to 1/2 cup of water, but you most likely won’t need it. Add spices and chopped nuts to the ground fig mixture.

Preheat oven to 375o F
Press out 1/2 dough into parchment papered cookie/jelly roll sheet. Spread fig mixture on top. Press out 1/2 dough over mixture. Bake on greased cookie sheet for 15-20 minutes. Cut when cool.


Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

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