Fig And Almond Streusel Biscuits Recipes

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ITALIAN FIG COOKIES (CUCIDATI)



Italian Fig Cookies (Cucidati) image

Italian Fig Cookies, Cucidati, Sicilian Fig Cookies, or Christmas Fig Cookies are a few of the names you might find for this deliciously moist, tender and sweet, fruit filled cookie.

Provided by Tricia

Categories     Cookie

Time 3h57m

Number Of Ingredients 20

½ cup unsalted butter (room temperature (113g or 4oz))
¼ cup granulated sugar ((55g))
¼ cup light brown sugar (packed (56g))
1 large egg (room temperature)
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour ((226g))
¼ teaspoon baking soda
½ teaspoon salt
1 cup dried Calimyrna or Mission figs (stems removed and diced (6 or 7 ounce package))
½ cup chopped pitted dates (finely chopped (or substitute raisins if preferred))
½ cup orange juice (fresh squeezed (about 1 orange) (4oz))
⅓ cup diced candied orange peel
2 tablespoons granulated sugar
1 teaspoon lemon zest
¼ teaspoon ground cinnamon
⅓ cup blanched almonds (chopped fine)
2 tablespoons dark spiced rum or Grand Marnier (orange liqueur)
1 cup powdered sugar (sifted (115g))
2 teaspoons fresh lemon juice ((add more if needed for desired consistency))
Sprinkles for decoration if desired

Steps:

  • In a large mixing bowl beat the butter on medium-high speed using an electric mixer until smooth and creamy, about 1 minute. Add the granulated sugar and brown sugar and mix until combined. Add the egg and vanilla and blend just until incorporated. Scrape the sides of the bowl and beat again for a few seconds. Whisk together the flour, baking soda and salt. Add the flour mixture to the dough in three additions, mixing on low to incorporate.
  • Divide the dough in half and form each into a small rectangle. Wrap the dough in plastic wrap and refrigerate for at least 3 hours or up to overnight.
  • In a small saucepan, combine the figs, dates, orange juice, candied orange peel, sugar, lemon zest and cinnamon. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 5 to 8 minutes or until fruit is soft and the mixture is thick. Remove from the heat and add the chopped blanched almonds and 2 tablespoons Grand Marnier, if using. Set aside to cool to room temperature. Cover with plastic wrap once cooled until needed.
  • To assemble and bake the cookies, preheat oven to 375°F. Line a baking sheet with parchment paper and set aside. Remove the dough from the refrigerator and allow it to rest for 10-15 minutes before rolling out.
  • Place a piece of wax or parchment paper (at least 14x10 inches) on a clean work surface. Generously dust the paper with flour. Roll one portion of the dough into a 10x8-inch rectangle. Cut each rectangle into two 10x4-inch strips. Portion 1/4 of the filling down the center of each strip (in a rounded mound). CHILL the dough and filling as is for 10-15 minutes before rolling into cylinders.
  • Using the parchment paper as a guide, bring one long side of the dough up and over the filling. Repeat with the opposite side forming a tube and enclosing the filling. The dough should overlap slightly on top of the filling. Gently seal the edges.
  • Carefully transfer the filled strips to the prepared baking sheet placing them seam side down on the pan. Bake for 12 minutes or until lightly browned.
  • Remove from the oven and immediately slice each strip (using a large thin knife) diagonally into 1-inch pieces. Transfer the cookies to a wire rack to cool.
  • Combine the powdered sugar and lemon juice in a small bowl and whisk until smooth. Drizzle on each cookie then top with colored sprinkles if desired.

Nutrition Facts : Calories 104 kcal, Carbohydrate 17 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 11 mg, Sodium 45 mg, Fiber 1 g, Sugar 12 g, UnsaturatedFat 2 g, ServingSize 1 serving

FIG-AND-ALMOND STREUSEL BISCUITS



Fig-and-Almond Streusel Biscuits image

Provided by Molly O'Neill

Categories     brunch, appetizer

Time 40m

Yield 18 to 20 biscuits

Number Of Ingredients 9

2 recipes basic biscuits (see recipe)
7 tablespoons flour
6 tablespoons lightly toasted almonds, chopped
6 tablespoons light-brown sugar
2 tablespoons almond paste
2 tablespoons unsalted butter
4 dried mission figs, finely chopped
1/2 teaspoon cinnamon
1/8 teaspoon salt

Steps:

  • Preheat oven to 450 degrees and position a rack in the top third of the oven. Divide the biscuit dough into 2 balls and refrigerate.
  • For the streusel, mix the flour, almonds and sugar in a bowl. Use a pastry cutter to work the almond paste into the dry ingredients.
  • Place the butter and figs in a pan over low heat. Cook until the butter is melted and the figs soften, 2 to 3 minutes. Pour into the dry ingredients, add the cinnamon and the salt and mix well with a fork.
  • Lightly flour a work surface. Roll each ball of dough out into a circle about 1/3-inch thick. Sprinkle the streusel mixture over one circle of the dough. Place the second circle of dough on top and lightly press the circles together.
  • With a rolling pin, gently roll the dough to 1/2-inch thick. Using a 2 1/2-inch biscuit cutter or glass, cut out the biscuits and put them on ungreased baking sheets. Bake until golden, about 12 to 15 minutes. Transfer to a wire rack to cool.

Nutrition Facts : @context http, Calories 99, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 5 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 76 milligrams, Sugar 5 grams, TransFat 0 grams

FIG & ALMOND COOKIES



Fig & Almond Cookies image

In our family, holiday cookies-like these nutty fig ones-are a big deal. I'm so proud to be passing on this Italian tradition to my two boys. -Angela Lemoine, Howell, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield about 6-1/2 dozen.

Number Of Ingredients 17

2 large eggs, room temperature
1 tablespoon cold water
2 teaspoons vanilla extract
2-3/4 cups all-purpose flour
1-1/2 cups confectioners' sugar
3 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons cold butter, cubed
FILLING:
8 ounces dried figs (about 1-1/3 cups)
3 tablespoons unblanched almonds
2 tablespoons apricot preserves
4 teaspoons orange juice
GLAZE:
1 cup confectioners' sugar
2 tablespoons 2% milk
1/2 teaspoon vanilla extract

Steps:

  • In a small bowl, whisk eggs, cold water and vanilla until blended. Place flour, confectioners' sugar, baking powder and salt in a food processor; pulse until blended. Add butter; pulse until crumbly. While pulsing, add egg mixture just until combined., Divide dough in half. Shape each into a disk; cover. Refrigerate 1 hour or until firm enough to roll., Wipe food processor clean. Add figs and almonds; pulse until chopped. Add preserves and juice; pulse until combined., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough into a 10x8-in. rectangle; cut each lengthwise into four 2-in.-wide strips., Spread about 2 tablespoons filling down center of each strip. Fold dough over filling; pinch edges to seal. Roll each gently to shape into a log; cut crosswise into 1-in. pieces., Place 1 in. apart on parchment-lined baking sheets. Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool completely., In a small bowl, mix glaze ingredients until smooth. Drizzle over cookies. Let stand until set.

Nutrition Facts : Calories 51 calories, Fat 1g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 33mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

FIG AND ALMOND CAKE



Fig and Almond Cake image

Figs are baked into an almond batter for this rustic cake to have with coffee or tea. With figs, ripeness is everything. A ripe fig (the object of your desire) is soft, yielding, beginning to crack, nearly wrinkled. When you cut into it, the flesh is bright and juicy and the taste is ethereal.

Provided by David Tanis

Categories     dessert

Time 1h

Yield 1 9-inch cake

Number Of Ingredients 11

4 tablespoons butter, melted, plus butter for greasing pan
1 cup natural raw almonds (not blanched)
1/4 cup sugar, plus 2 tablespoons for sprinkling
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon cinnamon
1/8 teaspoon salt
3 eggs, beaten
2 tablespoons honey
1/2 teaspoon almond extract
12 to 14 ripe figs

Steps:

  • Heat oven to 375 degrees. Butter a 9-inch fluted tart pan or pie pan; set aside. Put almonds and 1/4 cup sugar in a food processor and grind to a coarse powder. Add flour, baking powder, cinnamon and salt; pulse to combine.
  • In a mixing bowl, whisk together eggs, melted butter, honey and almond extract. Add almond mixture and beat for a minute until batter is just mixed. Pour batter into pan.
  • Remove stem from each fig and cut in half. Arrange fig halves cut-side up over the batter. Sprinkle figs with sugar and bake for 30 minutes, until golden outside and dry at center when probed with a cake tester. Cool before serving.

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