This Italian fig cookie recipe combines dried fruit, nuts, and baking spices like cinnamon and nutmeg with a buttery cookie dough that couldn’t be simpler or tastier. You wouldn’t be the first to compare them to homemade Fig Newtons, but Sicilian fig cookies are cuter, chewier, and considerably more flavorful. They’re a popular holiday cookie in parts of Italy and cities worldwide with large Sicilian populations, like New Orleans.
Customize the fig filling by swapping some or all of the dried figs and raisins for chopped dried apples or apricots. (Taste the fig mixture before assembling the cookies; you might want slightly less honey or a dash of kosher salt to keep flavors balanced.) Tailor the filling ingredients to your pantry and preferences by using chopped pecans instead of some or all the walnuts or almonds, or substitute allspice for the nutmeg or cloves. Both the filling and the cookie dough (more like a pie dough, really) can be prepped and stored separately several days ahead. (Great news for anyone who needs more than the 66 cookies one batch will make.)
The nonpareils called for are tiny round sprinkles, not the chocolate disk variety. If you can’t find any, swap in sanding sugar, a fresh sprinkling of citrus zest, or simply omit. Your Italian fig cookies will still taste delicious.
Recipe information
Yield
Makes about 5½ dozen cookies
Ingredients
Filling
1 cup (8 oz.; packed) soft dried figs (preferably Mission), hard tips discarded
¾ cup (3¾ oz.) raisins
¾ cup mild honey
¼ cup brandy
1½ tsp. finely grated fresh orange zest
1 tsp. finely grated fresh lemon zest
1 Tbsp. ground cinnamon
¼ tsp. ground cloves
¼ tsp. freshly grated nutmeg
¾ cup (4 oz.) whole almonds, toasted and coarsely chopped
¾ cup (3 oz.) walnuts, toasted and coarsely chopped
Pastry dough and assembly
4 cups (500 g) all-purpose flour plus more for work surface and equipment
1 cup (200 g) plus 2 Tbsp. granulated sugar
1 Tbsp. baking powder
1 tsp. Diamond Crystal or ½ tsp. plus ⅛ tsp. Morton kosher salt
1 cup (2 sticks) cold unsalted butter, cut into ½" cubes, plus more for pans
2 large eggs, lightly beaten
½ cup whole milk
2 tsp. vanilla extract, divided
1 tsp. finely grated fresh orange or lemon zest
1 cup (114 g) powdered sugar
1–2 Tbsp. fresh orange juice or lemon juice
Multicolored nonpareils (such as Layer Cake Shop’s Retro Rainbow blend) for garnish (optional)
Preparation
Filling
Step 1
Pulse 1 cup (8 oz.; packed) soft dried figs (preferably Mission), hard tips discarded, and ¾ cup (3¾ oz.) raisins in a food processor until finely chopped. Transfer to a medium bowl and stir in ¾ cup mild honey, ¼ cup brandy, 1½ tsp. finely grated fresh orange zest, 1 tsp. finely grated fresh lemon zest, 1 Tbsp. ground cinnamon, ¼ tsp. ground cloves, ¼ tsp. freshly grated nutmeg, ¾ cup (4 oz.) whole almonds, toasted and coarsely chopped, and ¾ cup (3 oz.) walnuts, toasted and coarsely chopped. Chill, covered, at least 8 hours.
Do ahead: Filling can be made 1 week ahead; refrigerate, covered.
Pastry dough and assembly
Step 2
Whisk 4 cups (500 g) all-purpose flour, 1 cup (200 g) plus 2 Tbsp. granulated sugar, 1 Tbsp. baking powder, and 1 tsp. Diamond Crystal or ½ tsp. plus ⅛ tsp. Morton kosher salt in a large bowl to combine. Add 1 cup (2 sticks) cold unsalted butter, cut into ½" cubes, to the dry ingredients and blend with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add 2 large eggs, lightly beaten, ½ cup whole milk, 1½ tsp. vanilla extract, and 1 tsp. finely grated fresh orange or lemon zest and stir with a fork until a soft dough forms. Halve dough and gather each half into a ball, then flatten each half into a rough 6x4" rectangle between sheets of plastic wrap. Chill until firm, at least 8 hours.
Step 3
Placed rack in middle of oven; preheat oven to 350°F. Butter two large rimmed baking sheets. Roll out 1 rectangle of dough (keep remaining dough chilled) into a 15x14" rectangle on a well-floured surface with a floured rolling pin. Trim to a 13x10" rectangle (chill trimmings), then cut into 4 (10x3¼") strips.
Step 4
Arrange ⅓ cup fig filling in a 1"-wide log lengthwise down center of each strip, then fold sides of each strip up over filling to enclose it, pinching edges together to seal. Turn rolls seam sides down and press gently to flatten seams. Cut logs crosswise with a floured knife into 1½"-wide slices and arrange ½" apart on prepared baking sheets. Make more cookies in same manner with remaining chilled dough, trimmings (reroll once), and filling.
Step 5
Bake cookies in batches until golden around edges, 16–20 minutes. Transfer cookies to wire racks and cool until warm, about 10 minutes.
Step 6
Whisk 1 cup (114 g) powdered sugar, remaining ½ tsp. vanilla extract, and 1 Tbsp. fresh orange juice or lemon juice to combine, adding more juice as necessary (up to 2 Tbsp. total) to make a pourable icing. Brush icing on warm cookies and decorate with multicolored nonpareils (if using), then cool completely.
Do ahead: Dough can be chilled, wrapped in plastic wrap, and then foil, up to 3 days. Cookies keep, layered between sheets of wax paper or parchment paper, in an airtight container at room temperature, 1 week.
Editor’s note: This fig cookie recipe was first printed in the December 2002 issue of ‘Gourmet.’ Head this way for more of our very best Christmas cookie recipes →
