Spanish · Dessert
Almond Fig Cookies
A Spanish-style almond cookie studded with fresh chopped fig, lifted with lemon zest and a whisper of cinnamon, and finished with toasted almond slices pressed into the top. The dough bakes to a tender, slightly chewy crumb with a honeyed, fruity centre, echoing the almond-and-fig pantry of Andalusia and the Balearic Islands.
$1
15 minsPrep
14 minsCook
29 minsTotal
EasyLevel
Nutrition per serving
280Calories
6.1gProtein
18.3gFat
26.1gCarbs
14.2gSugar
3.1gFiber
255mgSodium
74mgChol
5.8gSat Fat
193mgPotassium
71mgCalcium
1.4mgIron
0.1mcgVitamin B12
1.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Turkish Apple Tea
local
Fino Sherry
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 180°C (350°F) and line a baking sheet.
2
Cream the softened butter and sugar together until pale, then beat in the egg yolk, honey and lemon zest.
3
Fold in the almond flour, all-purpose flour, cinnamon and salt until a soft dough forms.
4
Gently fold the finely chopped fresh fig through the dough, taking care not to overmix.
5
Divide the dough into 2 equal mounds and flatten slightly into rounds on the lined baking sheet, spaced well apart.
6
Press the toasted sliced almonds onto the top of each cookie.
7
Bake for 13-15 minutes until the edges are golden and the centres are just set.
8
Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 30g30g Almond Flour, ground
- 20g20g All Purpose Flour
- 25g25g Fig Fresh, finely chopped
- 18g18g Butter, softened
- 16g16g Sugar White
- 10g10g Egg Yolk, beaten
- 8g8g Almond, sliced, toasted
- 1g1g Cinnamon Ground
- 3g3g Lemon, zested
- 8g8g Honey
- 1g1g Salt
