These tender, spiced fig-filled cookies are just the greatest. Each region of Italy seems to make them a bit differently. My Nonna did them 2 ways: this way and as thumbprint style cookies, depending on her mood.
Makes 12-14 cookies
½ cup loosely packed dried figs, hard stems trimmed, chopped
½ cup golden raisins
Grated zest of ½ lemon
Generous pinch pumpkin pie spice (or cinnamon, nutmeg, ginger and cloves)
Pinch sea salt
2 tablespoons brown rice syrup
1 1/4 cups sprouted whole wheat or whole wheat pastry flour
pinch sea salt
1/2 teaspoon baking powder
2 tablespoons coconut sugar
1/4 cup extra virgin olive oil
spring or filtered water
Make the fig filling. Place all ingredients in a small sauce pan with enough water to just cover the bottom of the pan. Bring to a gentle boil, covered and cook until the fruit is soft, about 10-15 minutes. Using an immersion blender, puree the cooked fruit into a thick, but coarse paste. Set aside to cool before proceeding.
Preheat oven to 350oF and position the oven racks in the middle and lower middle of the oven. Line a baking sheet with parchment.
While the fruit cools, make the dough. Mix the dry ingredients well to combine. Stir in olive oil and mix until the texture of wet-ish sand. Slowly add water until a soft dough forms that doesn't stick to your hands. Knead the dough 2-3 times to pull it together. Press dough into a rectangle shape on parchment and lay another sheet of parchment on top. With a rolling pin, roll the dough into a rectangle shape about 1/8-th inch thick.
Spread the cooled fig mixture on the dough from end to end, but leave a strip of dough exposed closest to and farthest from you. Gently roll the dough, like a jelly roll arund the fig filling.
Using a wet, sharp knife (I like hot water for this step), slice the log into 12-14 pieces. Lay the cookies, cut side up on the baking sheet. Bake for 14 minutes or until the dough is hard to the touch.
Remove from oven and allow cookies to cool on the baking sheet before moving to a plate.