Author Topic: Fig Rolls (Cookies)  (Read 1377 times)

Olga Drozd

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Fig Rolls (Cookies)
« on: March 04, 2013, 10:47:44 AM »

This is a rich crisp and flaky ground almond cookie crust with a tasty fig filling. You can purchase ground almonds in any bulk store, health food or grocery stores if you don't want to grind your own.

1 1/3 cups all purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 cup butter, softened (1 stick)
1/3 cup granulated sugar
1 large egg
1/2 cup finely ground almonds


1 2/3 cups very finely chopped dried figs (stems removed)
1/2 cup water
1/2 cup granulated sugar
2 teaspoons finely grated orange zest

Sift the flour, cinnamon, nutmeg, and salt into a large bowl.

Beat the butter and sugar in a large bowl with an electric mixer at high speed until creamy.  Add the egg, beating until just blended.  Stir in the dry ingredients and almonds to form a smooth dough. 

Divide the dough in four.  Press the dough into disks, wrap each in plastic wrap, and refrigerate for 30 minutes.

FIG FILLING:  Cook the figs with the water, sugar, and orange zest in a medium saucepan over low heat for 15 minutes.

Preheat the oven to 350 F.  Butter two cookie sheets.
Place oven rack on the first level. If you wish you can bake one sheet at a time.

Roll out each disk of dough on a lightly floured surface to a 4 x 9 inch rectangle.  Spoon the filling onto the center of the rectangles, leaving a 1/2 inch border.  Roll up the rectangles from a long side, making sure they are well sealed.  Transfer to the prepared sheets, seam side down.

Bake for 20 to 25 minutes, or until lightly browned, rotating the sheets halfway through for even baking.  Transfer to racks to cool.

Use a sharp knife to cut into 1/2 inch slices.  Keeps: 5 days.  Makes about 32 cookies.
« Last Edit: March 04, 2013, 11:15:28 AM by Slavko Drozd »