Gluten-Free Italian Fig Cookies
Discover the best recipe for gluten-free Italian fig cookies, a tender and buttery shortbread-like pastry filled with a luscious fig mixture.
Servings: 12 servings
Calories: 267kcal
Ingredients
For the dough:
- 2 cups gluten-free flour blend
- ¼ cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 8 tablespoon butter cold, cut into small pieces
- 2 eggs
- 2 TBSPS ice water
For the filling:
- 1 ½ cups dried California figs
- ¾ cup California raisins or Golden Raisins
- ¼ cup slivered almonds
- ¼ cup hot water
- ¼ teaspoon ground cinnamon
- 1 pinch ground black pepper
For the glaze:
- ½ cup powdered sugar
- 1 tablespoon orange juice freshly squeezed
- ¼ teaspoon orange zest
Instructions
Prepare the Dough:
- In a food processor, pulse together gluten-free flour, sugar, baking powder, and salt.
- Add cold, chopped butter to the dry ingredients and pulse for about 20 seconds until the mixture resembles wet sand.
- Add eggs and pulse until combined. Gradually add ice water while processing until the dough comes together.
- Remove the dough, shape it into a disc, wrap in plastic wrap, and refrigerate for at least two hours or up to two days. Allow it to come to room temperature before use.
Make the Filling:
- In a blender, combine California dried figs, raisins, slivered almonds, hot water, ground cinnamon, and a pinch of black pepper.
- Blend until the mixture forms a tacky consistency, adding more hot water if needed.
Assemble the Cookies:
- Preheat the oven to 350℉ (180℃).
- Roll out the chilled dough into a 12" x 8" rectangle. Cut it in half lengthwise, creating two 12" x 4" (30 x 10cm) rectangles.
- Shape the fig filling into two 1" thick logs of the same length as the dough. Place each log in the center of the rectangles.
- Carefully roll the dough around the fig filling, ensuring the seam is on the bottom. Smooth any cracks with wet fingers.
- Cut the rolled logs into 1" (2.5 cm) sections and arrange them on a sheet tray lined with parchment paper or a silicone mat.
Bake:
- Bake in the preheated oven for 20-25 minutes or until the cookies turn golden brown.
Prepare the Glaze:
- In a bowl, whisk together powdered sugar, fresh orange juice, and orange zest. Adjust the consistency with more orange juice if necessary.
Glaze and Cool:
- Allow the cookies to cool, then top each with the prepared glaze.
- Let the glaze set before serving.
Notes
Top with sprinkles or nonpareils if desired.
Nutrition
Serving: 2cookies | Calories: 267kcal | Carbohydrates: 44g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 124mg | Potassium: 267mg | Fiber: 5g | Sugar: 19g | Vitamin A: 278IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 2mg