- 4 cups all-purpose flour (480 g)
- 2/3 cup granulated sugar (132 g)
- 1 tsp baking power
- 1 tsp salt
- 8 oz cold unsalted butter, cut into pieces (2 sticks)
- 4 large eggs
- 1 1/2 cup dried figs, stems removed & cut in half (or 12 oz package by volume)
- 1/2 cup dates, pitted & chopped
- 1/2 cup unblanched almonds, slivered
- 1/3 cup orange marmalade
- 1/3 cup dried apricots
- 1/2 cup golden raisins
- 1/3 cup honey
- 1/4 cup whiskey or rum
- zest of 1 orange
- 1 tsp cinnamon
- 1 package (or 1 lb) confectioner’s sugar
- 1/4 cup evaporated milk (more if needed, 1 tbsp at a time)
- multicolor sprinkles
Day 1: Make the Dough & Filling to Rest Overnight
- Add flour, sugar, baking powder, and salt to a food processor and pulse briefly to mix. Then add butter pieces in 3-4 rounds, pulsing the butter into the flour after each round. Add eggs and pulse until a dough forms around the blade. Remove dough from processor and knead briefly on a floured work surface. Divide dough into 3 pieces and shape each into a log about 12-14 inches long. Wrap logs and refrigerate overnight.
- To make the filling, you’ll need a food processor and a stand mixer to pulse all the ingredients and then mix them all together – you do not want to be doing this by hand! In the food processor, add the almonds and pulse until fine. Pour almonds into the bowl of the stand mixer. Repeat this step for the figs in one batch, then the dates, apricots, and raisins in another batch to prevent your food processor from getting overworked. You should now have finely chopped almonds, figs, dates, apricots, and raisins in the stand mixer bowl. Add honey, orange zest, marmalade, cinnamon, and whiskey to the bowl, and mix with the paddle attachment until everything is evenly distributed. Taste and add any more honey, cinnamon, zest, or whiskey as preferred! Cover and rest overnight at room temp for the flavors to marinate.
Day 2: Roll Cookies, Bake & Ice
- Preheat oven to 350 degrees F. On a floured surface, roll out one of the cold dough logs into a 3″ x 14-16″ rectangle. (Keep the rest of the logs in the fridge because it’s much easier to work with cold dough.) You might have to whack the dough a little to get it to roll out. Scoop filling right down the middle of the rectangle and use a spoon to level it out. Roll the dough over the filling and place seam side down. Cut cookies in 1 1/2″ pieces and place them on a parchment-lined baking sheet. The cookies can be close together since they don’t spread much during baking. Repeat for the rest of the logs, and bake for 15-17 minutes or until lightly golden on the bottoms. Allow cookies to cool completely before applying icing.
- To mix the icing, add confectioner’s sugar and evaporated milk to a bowl. You’ll want it thick enough to keep its shape on top but not too watery. Add more milk if needed, one teaspoon at a time. Dip the tops of the cookies into a bowl of the icing and add sprinkles on top while it’s still wet! Allow icing to air dry and set completely before packaging the cookies. This takes a few hours minimum, so overnight is usually what works best.
Keywords: cookies, fig cookies, italian, sicilian