Ingredients

For the Dough:

• 1 ½ cups (190 g) all-purpose flour
• ½ cup (100 g) granulated sugar
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup (115 g) unsalted butter, cold and cubed
• 1 large egg
• 1 tsp vanilla extract

For the Filling:

• 1 cup (150 g) dried figs, stems removed and chopped
• ½ cup (50 g) ground almonds
• 2 tbsp honey
• 1 tsp orange zest
• ¼ tsp ground cinnamon (optional)
• 2 tbsp water (to adjust consistency)

For Garnish:

• Powdered sugar, for dusting (optional)

Step-by-Step Method

1. Prepare the Dough:

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. Add the cold butter and rub it into the dry ingredients with your fingertips until the mixture resembles coarse crumbs.
3. Add the egg and vanilla extract. Mix until the dough comes together into a ball.
4. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

2. Make the Filling:

1. In a food processor, combine the chopped figs, ground almonds, honey, orange zest, and cinnamon (if using).
2. Blend until smooth, adding water as needed to achieve a spreadable consistency.

3. Assemble the Cookies:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Roll out the chilled dough on a floured surface to about ¼-inch (0.5 cm) thickness.
3. Cut the dough into rectangles, approximately 3 x 2 inches (7.5 x 5 cm).
4. Place a small spoonful of the fig filling in the center of each rectangle. Fold the edges over the filling and press gently to seal.
5. Arrange the filled cookies seam-side down on the prepared baking sheet.

4. Bake:

1. Bake in the preheated oven for 12–15 minutes, or until the edges are golden brown.
2. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

5. Serve:

1. Once cooled, dust the cookies with powdered sugar for a decorative finish.
2. Serve with coffee, tea, or dessert wine.