Gluten free Italian Fig Cookies
From peetabear 14 years agoIngredients
- Dough: shopping list
- 1 cup shortening shopping list
- 1 1/2 cups sugar (brown sugar will make it moister) shopping list
- 4 eggs, separated shopping list
- 1 tablespoon vanilla extract shopping list
- 1/8 teaspoon salt shopping list
- 4 cups gluten free all-purpose flour shopping list
- 4 teaspoons baking powder shopping list
- 1 cups full fat coconut milk (or if using milk, whole milk) shopping list
- Filling: shopping list
- 4 pounds dried figs shopping list
- 1 pound raisins shopping list
- 2 teaspoons ground cinnamon shopping list
- 1/2 cup sugar (brown sugar makes it moister) shopping list
- 1 whole orange, with or without peel shopping list
- 1 small apple, without peel shopping list
- 1 1/2 cups chopped nuts shopping list
- 1/2 cup water or juice or liquor (optional) shopping list
How to make it
- Dough: Cream sugar and shortening. Add egg yolks, vanilla extract and salt. Whisk egg whites until soft peaks. Blend in flour and baking powder by hand. Knead dough until smooth and workable. Blend in egg whites. Add milk to reach workable consistency. Not too sticky not to thick.
- Filling: Cut up figs, orange, and apple into small pieces. Food processes figs, raisins, orange, and apple. If the mixture is too dry, mix in up to 1/2 cup of water, but you most likely won’t need it. Add spices and chopped nuts to the ground fig mixture.
- Heat oven to 375 degrees F.
- Press out 1/2 dough onto parchment-papered cookie/jellyroll sheet. Spread fig mixture on top. Press out 1/2 dough over mixture. Bake on greased cookie sheet for 15-20 minutes. Cut when cool.
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