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Fig Cookies
Fig Cookies
(Dolce di Fichi)
 
 
Ingredients:
 
2 and 1/4 lbs or 2 lb bags and 1 cup (1 kg) of the best flour
1 lb and 10 ounces (650 grams) dried figs
1 and 3/4 cups (350 grams) sugar
11 ounces (375 grams) rendered lard
1/4 lb (100 grams) raisins
1/4 lb (100 grams) blanched toasted almonds
1 teaspoon vanilla extract or 1 packet vanillin
Some bitter chocolate
The zest of a lemon
The zest of an orange
The zest of a tangerine
1/2 cup espresso coffee
1 teaspoon honey
A handful of diavulicchi (colored sugar sprinkles) optional

Directions:
 
Begin by preparing the filling:

Grind the figs, citrus zest and almonds together, then put them in a bowl and add to them the raisins, chocolate, coffee and honey.
 
Mix well and let rest, covered.

Soften the lard by kneading a little hot water into it and combine it with the flour to obtain a dough, working in the sugar and vanilla too.
 
Roll out the dough and cut it into pieces large enough to be folded over balls of filling.

Once the filling is in the dough, take a sharp knife and trace zigzag geometric patterns in the dough, so that when the cookies bake the dough will pull back, revealing the filling below.

As soon as they are done, brush them with lightly beaten egg yolk and sprinkle them with diavulicchi, to heighten the chromatic effect.

Baking temperature of 360 F (180 C), bake them until light golden.

That's it!
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