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Wednesday
Feb062013

Toasted Almond Cookies with Dried Fig Filling

Toasted Almond Cookies with Dried Fig Filling

I made these cookies for my sweetheart. Whenever I create a flour storm in the kitchen, he keeps his mouth quiet, pretending as if the counter tops were not strewn with powdered sugar and there was not a pile of dishes in the sink stacked so precariously it could rival the Leaning Tower of Pisa. Rarely a peep is heard as I run around taking pictures and get crumbs all over the living room floor. Though he is always willing to give whatever comes out of the oven a fair try (even if he might need a little push), his favorite "experiments" to taste are, hands down, the cookies.

You could say that I am dating a cookie man.

Toasted Almond Cookies with Dried Fig Filling Toasted Almond Cookies with Dried Fig Filling

It was our third anniversary of being together this past month. Worse than a television sitcom where the clueless husband forgets an important anniversary, we both completely spaced out the date, remembering two weeks later as the calendar was flipped over to a new month. I wonder if this is how an old married couple feels, forgetting the important dates as their time together grows. Is simply being around one another enough of a celebration? With the date so far past gone and Valentine's Day right around the corner, it just seems silly to go back and observe the much belated anniversary.

Perhaps I should circle the date with a big red marker on the calendar for next year.

Toasted Almond Cookies with Dried Fig Filling

Even though there was no fanfare, fancy dinner, or real recognition of the special day, there were these Toasted Almond Cookies. Cut out with hearts and filled with honey sweetened figs, they rested in the cookie jar on the counter top, unknowingly appropriate and deliciously celebratory. During the few days that these cookies lasted, the boy and I would sneak them when we thought the other was not looking, trying to hide the fact that we were eating a couple more cookies than we should.

I may be dishearteningly forgetful, but there may be something to be said about a baker's intuition.

Toasted Almond Cookies with Dried Fig Filling Toasted Almond Cookies with Dried Fig Filling

Toasted Almond Cookies with Dried Fig Filling are a twist on the traditional linzer cookie. Almonds are toasted before being ground and turned into cookies. With a dash of cinnamon, the cookies have a bold, beautiful intensity. When sandwiched together with a filling made from dried figs, honey, and brown sugar, a truly unique flavor emerges. The cookies are firm on the first day and soften on the second, providing a range of textures to enjoy.

One Year Ago: Baked Corn Tortilla Chips and Roasted Pepper Feta Scones
Two Years Ago: BBQ Mini Sausages

Toasted Almond Cookies with Dried Fig Filling

Yields 2 dozen cookies

Toasted Almond Cookies
1 cup (130 grams) sliced almonds, toasted
8 tablespoons (110 grams) butter
2/3 cup (130 grams) brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (120 grams) all-purpose flour
1 cup (120 grams) whole wheat flour

In a food processor, finely grind the toasted almonds. Add in the butter and brown sugar and continue mixing until smooth. Run a spatula down the sides of the bowl and mix in the egg and vanilla extract. Add the cinnamon, baking powder, salt, and flours, processing until the mixture comes together and forms a dough. If it does not form a dough, add more flour 1 tablespoon at a time until it does. Form dough into a ball, flatten it, and refrigerate until firm, about 30 minutes.

Preheat oven to 350 degrees F (180 degrees C).

Roll out dough on a lightly floured surface and cut out shapes using a cookie cutter or upside down glass. Bake cookies for 8 minutes, or until lightly browned along the edges. Allow to cool completely before filling.

Dried Fig Filling
1 cup (150 grams) dried figs
4 tablespoons water
2 tablespoons (45 grams) honey
2 tablespoons (25 grams) brown sugar
Pinch of salt

In a food processor, process together all the ingredient until it forms a thick jam.

Spread approximately 1 tablespoon of filling on the underside of one cookie and sandwich it with another.

Reader Comments (17)

these are gorgeous. almond and fig seems like such an interesting combination
02.6.2013 | Unregistered CommenterJoey
That filling looks especially awesome. And these are so pretty!
These are so sweet! My boyfriend adores fig rolls - i imagine these are a little like a posh version of them, combined with a Jammie Dodger. yum!
02.7.2013 | Unregistered Commenterthelittleloaf
Fig jam is a winner on any sweet or savory dishes in my books. i love the change with wholemeal to match the robustness of flavours. You are so lucky to have someone were nothing special is required but home made love cookies.
These look amazing! The filling sounds heavenly. I'm saving this to make for a later date :)

And happy 3rd anniversary to you and your boyfriend :)
Gorgeous cookies.........the fig filling sounds yummy....the first paragraph made me smile as this is often the exact scene in my kitchen too and hubby rarely peeks at all the craziness I'm upto! :)
02.7.2013 | Unregistered CommenterArchana
I love the sound of these, and they are so cute too! I would not have though to use dried figs in the filling, as I tend toward fresh fruit, but it's actually rather brilliant! I love how easily both the dough and filling come together in a food processor too. Lovely!
02.7.2013 | Unregistered CommenterNatasha
The flavour combination in these cookies sound so delicious, You have a lovely blog Kristen.
They are absolutely lovely! I'm so sorry my husband doesn't appreciate dry figs... I have to think of an alternative!
Fig jam is a brilliant twist on the usual raspberry - so pretty!
02.8.2013 | Unregistered CommenterKaren
Well, I've gotta say, this might have been the post to completely convert me. I've been following your blog for a while now, ever since I searched up "Harry Potter Butterbeer recipies" on google and your blog popped up about a year ago.
I absolutely adore thses cookies which is strange since... I did't particularlylike figs before.
02.8.2013 | Unregistered CommenterCynthia
Sounds like you two don't have to wait until an anniversary to celebrate your love because it sounds like you do so daily - anniversaries are easy to forget when you simply appreciate and unconditionally love the person you're with ;) Lucky you to be with a cookie man! ;) These cookies are artistic and look very tasty!
02.8.2013 | Unregistered CommenterJulia
I had to do it. I just couldn't wait any longer. A friend of mine had her birthday party yesterday and it was the perfect excuse to bake these cookies. I did small adjustments to the recipe (mainly because I don't eat dairy, I'm lactose intolerant) and I used apple cinnamon jam for the filling. It was absolutely amazing! Thank you so much for your beautiful blog and for the inspiration.
These are beyond lovely, like fig newtons for the romantic sophisticate. These would be a gorgeous contribution to this month's Shine Supper Club; we're collecting recipes for seduction and these cookies are obviously that!
Thanks so much for this--I have used so many of your recipes in the past, and I tried this one on Sunday. We were hosting a get-together, and several of my friends are coeliac, so I substituted rice flour for both the all-purpose and wheat flours, and they were AMAZING!
02.12.2013 | Unregistered Commenterj.laine.powell
Figs are a favorite jam topping of mine (I mostly sandwich it between crackers & cheese). I love the idea of using them as a filling for cookies!
I've made the cookies and the jam. Both are marvellous. I also used the jam with my panini with feta cheese and it turned out great.
12.2.2013 | Unregistered Commenterkabamaiga

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