Italian Fig Cookies


  • 2 1/2 cups G-Free flour
  • 1/3 cup sugar
  • 1/4 teaspoon baking powder
  • 1/2 cup shortening
  • 2 tablespoons butter
  • 1/2 cup milk
  • 1 egg, beaten
  • 1 1/2 cups dried California figs
  • 3/4 cup golden raisins
  • 1/4 cup slivered almonds
  • 1/4 cup hot water
  • 1/4 teaspoon ground cinnamon
  • 1 pinch ground black pepper
  • glaze (optional)


In large mixing bowl, combine flour, sugar and baking powder. Cut in shortening and butter until mixture resembles small peas. Stir in milk and egg until dough comes together. Divide into two pieces; wrap and chill for about 2 hours or until easy to handle.

Meanwhile, in a food processor or blender, process figs, raisins and almonds together until they are coarsely chopped. In a medium bowl, stir together 1/4 cup sugar, hot water, cinnamon and pepper. Stir in fruit mixture; blend well. Cover and set aside.

Preheat oven to 350°F. On lightly floured surface, roll each piece of dough into a 12-inch square. Cut each piece 3 X 4 to make 12 squares.

Spread a heaping tablespoon of filling along one short side of each rectangle. Roll up from that edge. Seam side down, on ungreased cookie sheet, curve ends together. Snip outer edge of curve in 3 places.

Bake for 20 to 25 minutes at 350°F, until golden brown. Top with confectioners’ glaze, if desired.

Recipe Courtesy: California Fresh Fig Growers Assn.

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