Fig Cookie Recipe

Fig Paste: Soak the dried figs in a large bowl of hot water for 2 hours. Drain using a sieve, then place them on paper towels to remove as much water as possible.

Crush the figs, then add the teaspoon of honey. Blend until you achieve a paste.

Place the fig paste in a bowl, cover with plastic wrap, and let it rest at room temperature.

The shortcrust pastry: In a large bowl, mix the softened butter, powdered sugar, and vanilla sugar with a spatula until the sugars are incorporated into the butter.

Add the egg and mix again. Pour in the flour, almond powder, baking powder and mix to obtain a homogeneous dough. Wrap the dough and let it rest in the refrigerator for at least 1 hour.

Assembly and cooking: Preheat the oven to 180 °C. Roll out the dough on a floured surface to a thickness of 4 mm. Cut out 16 rectangles measuring 8 × 7 cm.

Place 1 teaspoon of fig paste in the center of the rectangles, fold one side over, then the other. Turn them over to place the seam underneath.

Place them on 2 baking sheets, spacing them apart. Using a fork, create 3 lines on top. Bake for 18 minutes.

When you take them out of the oven, let them cool slightly and gently lift the cookies with a spatula, then place them on a cooling rack.