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.
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.
(via Pastry Affair)