Fig Smushed Anise Almond Cookies Food

CHEWY FIG AND ALMOND COOKIES

Steps:

• Place an oven rack in the center of the oven and preheat to 350 degrees F.
• Butter the bottom and sides of a 9-by-13-inch glass or ceramic baking dish. Line the bottom with an 8-by-20-inch piece of parchment paper, allowing the excess paper to hang over the sides.
• For the crust: Whisk the all-purpose flour, almond flour, baking powder, salt and baking soda in a medium bowl.
• Beat the sugar and butter using an electric hand mixer until combined in a large bowl. Beat in the egg, cream and vanilla until smooth. Add the dry ingredients and beat until the mixture forms into clumps. Press the clumps together to form a dough. Knead the dough for 30 seconds and wrap in plastic. Refrigerate for 1 hour.
• For the filling: Place 1/4 cup water, the figs, orange juice, vanilla extract and orange zest in a food processor. Blend until the figs are finely ground, about 2 minutes. Add the almond butter and blend until incorporated. Add the almonds and pulse until combined.
• Remove the plastic from the dough and cut in half. Roll out 1 piece of dough into an 8-by-12-inch rectangle on a well-floured work surface. Cut the dough in half lengthwise and then in half crosswise to make 4 equal-size pieces of dough. Transfer the dough pieces to the prepared baking dish using a spatula, and arrange in a single layer. Pinch the edges of the dough together to seal. Spoon the filling onto the dough. Spread the filling evenly over the dough using damp hands. Smooth the top of the filling using a rubber spatula. Roll out the remaining dough into an 8-by-12-inch rectangle. Cut into 4 equal pieces and place on top of the filling, pinching the edges of the dough together to seal. Bake until golden, 25 to 30 minutes. Place the baking dish on a wire rack to cool completely, about 1 hour.
• Using the excess parchment paper as handles, remove and place on a cutting board. Cut the cookie into twenty-four 1 1/2-inch-square pieces and serve.

FIG SMUSHED-ANISE-ALMOND COOKIES

Steps:

• Preheat oven to 350. Grease two baking sheets.
• Beat flaxseed vigorously with soy milk until frothy.
• Add sugar and oil and beat until emulsified.
• Mix in vanilla and anise extracts.
• Add 1 cup of flour, baking powder, and salt. Mix well.
• Add remaining flour. fold in almonds.
• Loosely roll into golf-ball size balls and flatten to 2-inch diameter. Place on cookie sheet.
• Gently but firmly smush half a fig cut-side down into center of each cookie.
• Bake 12-14 minutes until fig is soft and bottom of cookie is golden brown. Tops won't brown much.
• remove from oven, cool 5 minutes, and transfer to cooling rack to cool completely.

ANISE-ALMOND COOKIES

Steps:

• Heat oven to 350 degrees.
• Mix flour, almonds and salt, set aside.
• Beat butter and sugar until creamy.
• Blend in egg and extract.
• Gradually mix in flour mixture.
• Drop by rounded tablespoon onto ungreased cookie sheet.
• Bake 10 - 12 minutes until golden brown.

ANISE HYSSOP & ALMOND BUTTER COOKIES

Steps:

• Combine sugar and florets in a food processor and pulse till blended.
• Add egg and process about 1 minute.
• Add butter and vanilla and process about 1 minute.
• Mix flour and salt and add to processor; process about 20 seconds or till most of flour is incorporated.
• Add almonds and just mix - do not over process.
• Turn dough onto a lightly floured surface and gather into a ball.
• Divide into 3 parts and roll each into plastic wrap in a cylinder shape about 1½ to 2-inches in diameter.
• Chill for 1 hour or till firm.
• Preheat oven to 350°F.
• Slice dough less than ¼-inch thick.
• Place at least ½-inch apart on ungreased baking sheet.
• Bake about 12 minutes or till edges are golden brown.

ITALIAN FIG COOKIES

Steps:

• For cookie dough:.
• Combine flour, sugar, salt, baking powder.
• Cut butter into flour mixture.
• Add eggs, milk, and mix.
• Knead dough until smooth. I use my Kitchen Aid heavy duty mixer with the kneading hook.
• Let dough rest 1 hour.
• Roll out dough and cut in 2x12inch wide strips. Place roll of fig filling in center of strip. Fold dough over filling and seal. Cut into 2 inch pieces. Place on greased cookie sheet and bake for 12 minutes at 350 degrees.
• For fillling:.
• Mix all filling ingredients and cool in refrigerator for one hour. After one hour, put flour on a smooth surface and take about a cup of filling and roll into a small cigar shape. Make it long enough to place in the 2x12 inch strips of dough.(The floured surface makes it easy to roll the filling. Also flour your hands. This filling freezes well and can be used for next year's St. Joeseph's Table or Christmas.) Repeat for each strip of cookie dough.

FIG & ALMOND COOKIES

Steps:

• In a small bowl, whisk eggs, cold water and vanilla until blended. Place flour, confectioners' sugar, baking powder and salt in a food processor; pulse until blended. Add butter; pulse until crumbly. While pulsing, add egg mixture just until combined., Divide dough in half. Shape each into a disk; cover. Refrigerate 1 hour or until firm enough to roll., Wipe food processor clean. Add figs and almonds; pulse until chopped. Add preserves and juice; pulse until combined., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough into a 10x8-in. rectangle; cut each lengthwise into four 2-in.-wide strips., Spread about 2 tablespoons filling down center of each strip. Fold dough over filling; pinch edges to seal. Roll each gently to shape into a log; cut crosswise into 1-in. pieces., Place 1 in. apart on parchment-lined baking sheets. Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool completely., In a small bowl, mix glaze ingredients until smooth. Drizzle over cookies. Let stand until set.

ANISE-ALMOND BISCOTTI

Steps:

• To toast almonds, preheat oven to 350=B0F. Spread almonds in a single layer on a baking sheet and toast, turning occasionally, for 10 minutes.
• Set aside to cool, then roughly chop.
• Sift together flour, baking powder and salt in a small mixing bowl. Set aside.
• Cream butter and sugar with an electric mixer in a large mixing bowl until fluffy; then beat in eggs and vanilla.
• Gradually add flour mixture, mix until combined, then stir in chopped almonds and anise seeds. Dough will be stiff.
• Transfer dough to a lightly floured work surface, then, using your hands or a rolling pin, shape into one long roll, about 3 inches by 13 inches.
• Line baking sheet with parchment paper or aluminum foil (shiny side up). Transfer dough roll to baking sheet, flatten slightly, then bake until golden brown, about 35 minutes.
• Remove from oven--do not turn oven off--and set aside until cool enough to handle, about 15 minutes.
• Using a serrated knife, cut roll, on the diagonal, into 1/2 inch thick slices.
• Place slices flat on baking sheet and bake, turning once, until golden brown, about 5 minutes per side. Do not over bake: Biscotti will feel soft in the middle but will become crisp and hard as they cool.
• Allow to cool completely on pan.
• Biscotti will keep in a sealed container for up to 4 weeks.