Sicilian Fig Cookies You Have To Try

Saturday, August 6, 2016

Sicilian Fig Cookies

"A delicious fig-crammed pastry. You can also alternative the figs with dried apricots or dates. Hazelnuts can also be utilized in area of the walnuts."

Ingredients :

2 half cups all-motive flour
1/four teaspoon salt
2 half teaspoons baking powder
half of cup white sugar
1 cup unsalted butter
2 eggs
1/2 teaspoon vanilla extract
1/four cup milk
2 cups chopped dried figs
1 cup raisins
1 huge orange
2 cups toasted walnuts, chopped
1 cup honey
1/2 cup darkish rum
1 teaspoon floor cinnamon

Instructions :

Prep :	Cook : 72M	Ready in :

To make Pastry: Combine flour, sugar, baking powder and salt in a huge mixing bowl. Add the butter, eggs, vanilla and milk. Stir right into a clean dough. Remove dough from bowl and shape into a circle. Cut into 4 equal portions, wrap in plastic and sit back.
To make the Filling: Use the zest and juice of the orange and place in huge bowl. Mix in figs, raisins and nuts. Process in meals processor till flippantly chopped. Stir in honey, rum and cinnamon, and set apart.
Preheat oven to four hundred stages F (2 hundred tiers C). Grease cookie sheets.
Remove dough from fridge. Roll one piece of dough at a time into an eight-inch extensive strip approximately 1/four-inch thick. Cut lengthwise in half, forming lengthy strips, every approximately four inches wide. Lay strips on work floor. Brush pinnacle inch of each with bloodless water. About 1/three of the way up from the bottom of the dough, area 1/4 of the filling in a 1-inch extensive strip, strolling from give up to give up. Fold the moistened fringe of the dough over the filling and press to seal edges. Cut each strip into 1-inch rectangles and place on cookie sheets. Repeat with last sections of dough.
Bake thirteen to sixteen mins, or until tops are golden. Let cool on cookie sheets for 10 mins. Transfer to wire racks.

Notes :

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