Fig X Cookies
Make a batch of homemade biscotti X cookies, and you'll never need to buy another fig newton again. They're perfect for Christmas when you crave an extra-special treat.
Servings: 24 cookies
Equipment
Ingredients
For the Dough:
- 2½ Cups all purpose flour
- ½ Cup granulated sugar
- ½ Teaspoon baking powder
- 3/4 Cup butter cold, cut into chunks
- 2 eggs
- 1 Teaspoon orange zest
- 1 Teaspoon vanilla extract
For the Filling:
- ½ Cup hazelnuts roasted
- ½ Teaspoons instant coffee granules
- 1 Cup dried figs
- ¼ Cup raisins
- ¼ Cup dried apricots
- ¼ Teaspoon ground cinnamon
- ¼ Teaspoon ground cloves optional
Instructions
Make the Dough:
- In a food processor combine the flour, sugar, and baking powder. Mix until combined.
- Add the cold butter to the food processor and combine until the mixture is crumbly.
- Add the eggs, vanilla and orange zest to the food processor. Mix until the dough pulls away from the sides.
- Separate the dough into thirds. Make each into a rectangle, wrap in plastic wrap and then place in the fridge for several hours or overnight.
Make the Filling:
- Place the filling ingredients into a food processor. Combine until it makes a paste.
- Place in a bowl, cover and place in fridge for several hours or overnight.
Make the X Cookies:
- Preheat oven to 375°F. Prepare baking sheets with parchment and set aside.
- Place a dough rectangle between two pieces of parchment paper. Roll out the dough to a 12 x 9" rectangle. Then cut into 3 pieces that are 3×12".
- Add fig mixture along the center of a rectangle and enclose the mixture. Turn the log over so that the seam is on the underside. Flatten the top.
- Cut the 12" log in half and then again in half. You should have 4 cookies about 3" long.
- Cut a slit at the bottom and top of each cookie to make the X. Place each cookie on the parchment paper, and slightly pull apart the bottom and top half to give the X the correct shape.
- Repeat to use all the dough and filling.
Bake the X Cookies:
- Bake for 18 to 20 minutes and then move the cookies to a rack to cool completely.
- Dust with icing sugar once cooled (optional).
Notes
Keep butter cold: Use cold butter to create a tender, crumbly dough. Work quickly to avoid melting it.
Chill the dough: Refrigerate the dough for several hours or overnight to make it easier to roll and shape. You can also egg wash it if you like.
Roast the nuts: Roast hazelnuts before blending for a deeper, bolder flavor.
Smooth filling: Get the filling mixture finely minced until spreadable and paste-like.
Use parchment paper: Roll out the dough between parchment sheets to prevent sticking and tearing.
Measure precisely: Ensure even pieces by measuring the dough and filling strips for uniform baking.
Don’t overbake: Remove cookies as soon as they’re golden to keep them tender. Any further cooking will dry them out.
Cool before dusting: Let the cookies cool completely before adding icing sugar to prevent melting.
Chill the dough: Refrigerate the dough for several hours or overnight to make it easier to roll and shape. You can also egg wash it if you like.
Roast the nuts: Roast hazelnuts before blending for a deeper, bolder flavor.
Smooth filling: Get the filling mixture finely minced until spreadable and paste-like.
Use parchment paper: Roll out the dough between parchment sheets to prevent sticking and tearing.
Measure precisely: Ensure even pieces by measuring the dough and filling strips for uniform baking.
Don’t overbake: Remove cookies as soon as they’re golden to keep them tender. Any further cooking will dry them out.
Cool before dusting: Let the cookies cool completely before adding icing sugar to prevent melting.
Nutrition
Calories: 113kcal | Carbohydrates: 21g | Protein: 3g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 23mg | Potassium: 118mg | Fiber: 1g | Sugar: 8g | Vitamin A: 83IU | Vitamin C: 0.4mg | Calcium: 32mg | Iron: 1mg
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