Delicious Fig and Almond Cookies: Soft, Buttery, and Kid-Approved!
35 minutes
786 reads
About Delicious Fig and Almond Cookies: Soft, Buttery, and Kid-Approved!
These irresistible Fig and Almond Cookies are incredibly soft, buttery, and subtly sweet, with a delightful hint of fresh orange. Even my picky toddler loves them, affectionately calling them 'bikis'! They're a perfect blend of wholesome ingredients, packed with chewy figs, crunchy almonds, and the goodness of whole wheat flour.The subtle citrus aroma complements the natural sweetness of the figs beautifully, creating a delightful treat for both kids and adults. These cookies are as healthy as they are tasty, making them an ideal snack or dessert for any occasion.Prepare to be amazed by how easy they are to make! This recipe is a guaranteed crowd-pleaser, so grab your ingredients and let's get baking!
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Recipe Time & More
Prep20 minutes
Cook15 minutes
Total35 minutes
Ingredients
Dry Ingredients
- 3 cup Whole Wheat Flour whole
- 1/4 tsp Baking Soda
- 1/4 tsp Salt or to taste
- 1/2 tsp Cinnamon ground
Wet Ingredients
- 65 grams Butter softened to room temperature, unsalted
- 5 tbsp Packed Sugar brown, light
- 1 Large Egg Yolk
- 1/2 Orange zest of
- 1/4 tsp Vanilla Extract
- 1/4 cup Orange Juice fresh
Instructions
Prepare the Figs and Almonds
- Place the dried figs in a small saucepan with the orange juice. Simmer until softened, then remove from heat and let cool completely. Meanwhile, spread sliced almonds on a baking sheet and toast until golden brown and fragrant. Let cool completely.
Combine Dry Ingredients
- In a medium bowl, whisk together the whole wheat flour, baking soda, salt, and ground cinnamon.
Cream Butter and Sugar
- In a separate bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the egg yolk, orange zest, and vanilla extract.
Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Add Figs and Almonds
- Chop the cooled figs. Add the chopped figs and toasted almonds to the dough and stir gently to combine.
Chill the Dough
- Cover the dough and refrigerate for at least 1 hour, or until firm enough to handle.
Shape and Bake the Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Roll the chilled dough into 1-inch balls. Place on prepared baking sheets, leaving 2cm between each cookie. Slightly flatten each ball with your fingers.
Bake and Cool
- Bake for 12-14 minutes, or until golden brown and slightly firm. Let cool slightly on the baking sheets before transferring to a wire rack to cool completely.
Recipe Notes
Expert Tips for Perfect Fig and Almond Cookies
- For extra flavor, use high-quality, flavorful dried figs.
- Toasting the almonds enhances their flavor and adds a delightful crunch. Make sure to cool them completely before adding to the dough to prevent melting the butter.
- Don't overmix the dough, or the cookies will be tough. Mix until just combined.
- If your dough seems too sticky after chilling, refrigerate for a bit longer. Slightly flour your work surface before rolling out cookies.
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Recipe Nutrition
Calories: 166kcalCarbohydrates: 23gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gSodium: 38mgFiber: 1gSugar: 4g
Prachi Bagde
Articles: 22
4 Comments
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Wow, this looks fantastic!
What a great recipe! Thanks for sharing.
Such a beautiful dish! Can’t wait to try it.
Such a scrumptious dish! Thank you.