Description
Traditional Sicilian fig cookies filled with a spiced mixture of dried fruits, nuts, and citrus zest, wrapped in a tender pastry dough and finished with colorful sprinkles—perfect for holidays and festive occasions.
Ingredients
Units
Scale
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, cold and cubed
- 2 eggs
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups dried figs, chopped
- 1/2 cup raisins
- 1/2 cup dates, chopped
- 1/2 cup walnuts, finely chopped
- 1/4 cup honey
- 1/4 cup orange marmalade
- 1 tsp cinnamon
- Zest of 1 orange
- 2 tbsp orange juice
- Egg wash (1 egg beaten with 1 tbsp milk)
- Coarse sugar
- Rainbow nonpareil sprinkles
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Add eggs, milk, and vanilla. Mix just until dough comes together. Wrap and chill for 30 minutes.
- In a food processor, combine all filling ingredients. Pulse until finely blended and sticky.
- Preheat oven to 350°F (175°C). Roll out dough into long strips. Place a log of fig filling down the center, fold the dough over, and seal the edge.
- Cut into 2-inch pieces and place on a lined baking sheet.
- Brush with egg wash, sprinkle with coarse sugar and rainbow nonpareils.
- Bake for 15–18 minutes, or until lightly golden.
- Cool on wire racks before serving.
Notes
- Dough can be made a day ahead and refrigerated.
- Use any combination of dried fruits and nuts based on preference.
- Decorate with icing instead of sprinkles for a different finish.
- Cookies keep well in an airtight container for up to a week.
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
