FIG AND WALNUT COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 2h26m
Yield 4 dozen
Number Of Ingredients 15
Steps:
- For the pastry dough: Whisk the eggs and vanilla in a small bowl to blend. Mix the flour, sugar, lemon zest, and salt in a large bowl. Add the butter and rub in with your fingers until the butter is the size of small peas. Add the egg mixture and mix with a fork until the dough comes together. Gather the dough into a ball. Divide the dough in 2 and flatten into disks. Wrap the dough disks in plastic and refrigerate for 1 hour.
- Meanwhile, for the filling and cookies: Preheat the oven to 350 degrees F.
- Line 2 heavy large baking sheets with parchment paper. Finely chop the figs and raisins in a food processor. Add the honey, orange juice, cinnamon, and lemon zest, and pulse just to blend. Scrape the fig mixture into a medium bowl. Stir in the walnuts. Transfer the fruit mixture to a pastry bag.
- Roll out 1 disk of dough on a floured work surface to 1/8 to 1/4-inch thickness. Using a 2 1/2-inch diameter biscuit cutter, cut out dough rounds. Gather the dough scraps into a disk, then cover and refrigerate while assembling the cookies. Spoon the fruit mixture in the center of each dough round. Lightly moisten the edges of the dough with the egg wash. Fold the dough over the filling and press the edges to seal. Arrange the cookies evenly apart on the prepared baking sheets. Brush the tops of the cookies with egg wash. Bake until the cookies are pale golden, about 18 minutes.
- Cool the cookies on the baking sheet for 5 minutes. Transfer the cookies to a cooling rack and cool completely. Repeat with the refrigerated dough scraps and remaining filling.
DRIED FIG AND WALNUT APPIES
Can be made as a spread or spread over a puff pastry sheet and served as a hot appy!! I served it with the pastry. Delicious!!
Provided by Doreen Fish
Categories Vegetable Appetizers
Time 25m
Number Of Ingredients 10
Steps:
- 1. Bring figs and cognac to a gentle boil.Reduce heat and simmer gently for 10 mins or until figs are soft and cognac is absorbed...this will happen quickly and the figs really absorbed all the liquid. Continue cooking on low heat and watch carefully to avoid scorching.. Remove and heat and cool slightly.
- 2. Meanwhile, heat oil over medium heat in a small skillet, cook shallot, garlic and anchovies for 3 mins or until very soft.Stir in walnuts and parsley. Pour fig mixture into a food processor and add shallot mixture. Puree until smooth. Season with s&p to taste. Serve in a bowl with baguette slices.
- 3. NOTE: I used 2 sheets of puff pastry and spread with the mixture.Sprinkle with a little shredded cheddar cheese and roll up. Slice into 1 inch slices and bake in 400 degree oven for approx 15 mins until golden brown. This spread can be made ahead for up to a week.
FRESH FIG AND WALNUT COOKIES
A yummy, moist cookie made with fresh figs. So good you can't stop at one. These also freeze well.
Provided by glenmindy newton
Time 55m
Yield 42
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
- Cream sugar, shortening, and vanilla together in a mixing bowl. Add eggs, one at a time, mixing well after each addition.
- Sift flour, baking soda, baking powder, cloves, and salt together in a separate bowl. Add to the wet ingredients and mix until blended; mixture will be a little dry. Stir in figs and walnuts; mixture will get added moisture from the figs. Use a medium cookie scoop to drop spoonfuls of batter onto the prepared cookie sheet.
- Bake in the preheated oven until edges start to brown, 12 to 13 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Repeat to scoop and bake remaining batches.
Nutrition Facts : Calories 156.5 calories, Carbohydrate 21 g, Cholesterol 17.7 mg, Fat 7.3 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 1.6 g, Sodium 145.7 mg, Sugar 11.3 g
FIG & WALNUT SLICE
Looking for something new to go with your favourite cheese? This makes a perfect accompaniment, or a lovely gift
Provided by Good Food team
Categories Treat
Time 15m
Number Of Ingredients 7
Steps:
- Pulse the almonds in a food processor until most are finely chopped. Remove and transfer to a bowl. Whizz the figs until they form a sticky paste, then add this to the almonds with the remaining ingredients. Mix well, then shape into a sausage and allow to dry, uncovered, in the fridge or a cool, dry place for a week.
- Wrap and tie in baking parchment if giving away, then slice and serve alongside your favourite cheeses. Will keep in a cool place for up to 2 months.
Nutrition Facts : Calories 113 calories, Fat 6 grams fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium
ELEGANT FIG APPETIZERS WITH GOAT CHEESE AND ALMONDS
This is a combination of several fresh fig appetizer recipes. The flavors of fresh figs, tangy goat cheese, salty almonds, sweet honey, and balsamic vinegar contrast to make these a delicious and very pretty appetizer. Arrange figs in a circle, tops facing in, for a flower effect and this will be a lovely addition to a bridal shower menu! If you can find Marcona almonds, use them! They are a Spanish almond that tastes like a cross between an almond and a cashew.
Provided by ChristineM
Categories Appetizers and Snacks Fruit
Time 18m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven broiler for high heat.
- Place the fig halves, cut side up, on a baking sheet. Top each half with about 1/2 teaspoon goat cheese. Place one almond on each, press to push the cheese slightly into each fig.
- Broil the figs in the preheated oven until the cheese is soft and the almonds are turning a rich shade of brown, 2 to 3 minutes. Remove from the broiler and let cool for 5 minutes. Arrange the figs on a serving platter and drizzle with honey and balsamic vinegar. Serve warm.
Nutrition Facts : Calories 91.1 calories, Carbohydrate 11.9 g, Cholesterol 7.5 mg, Fat 4.2 g, Fiber 1.7 g, Protein 2.9 g, SaturatedFat 2.1 g, Sodium 49.5 mg, Sugar 10 g
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