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These Italian Orange Fig Cookies hold a special place in my recipe collection. Inspired by my stepmom’s holiday baking traditions, this gluten-free cookie quickly became a favorite among family and friends. Whether celebrating the season or preparing for a holiday cookie exchange, these cookies will surely delight. The dried figs and orange zest combination makes them a delicious treat, even for those who don’t follow a gluten-free diet. They were a big hit at our last cookie exchange—everyone, regardless of dietary preferences, raved about them! And the best part? These cookies freeze wonderfully, so you can make them ahead of time and enjoy them all year long.
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Getting Started
To make these Italian Orange Fig Cookies, I use a few key baking supplies to make the process easier:
- Baking Sheets: A sturdy set of baking sheets will be your best friend when it comes to baking these cookies. These are the baking sheets I use and recommend. I line them with parchment paper for easy cleanup.
- Wire Racks: After baking, you will transfer your cookies to a wire rack to cool. This allows air to circulate around them, preventing them from becoming soggy on the bottom. The wire racks that come with the baking sheets above are great. I also use wire racks like these too.
- Cookie Scoop: A cookie scoop helps portion out uniform amounts of dough for each cookie. It’s the perfect tool to get evenly sized cookies that bake consistently.
- Spatula: A large spatula with a lip or raised edge is essential for transferring the cookies from the baking sheet to the wire racks. It ensures the cookies stay intact and won’t break or crumble while being moved.
- Food Processor: The food processor is key in bringing the almond paste dough together. This is the food processor I use.
Generally, these tools help make these delicious cookies with minimal fuss!
Ingredient Recommendations for Italian Orange Fig Cookies
Almond Paste
The almond paste comes in little 8-ounce bricks. At least that’s the only way I have ever found it. It comes in a little box and is sealed in a foil package inside. Once unwrapped, it’s a slightly sticky block. I use a small paring knife like this one to roughly dice it up. This makes it easier for the food processor to, well, process.
Orange Zest
The first time I grated orange zest, I used my zester which is like this one. I grated 3 large oranges to get the 1 Tbsp of zest needed. Afterward, I checked in with my stepmom on how much work and how many oranges it took. I was reassured it should only take one orange and a lot less work. Apparently that was the wrong zester, which I did not know was possible.
The next time I made the recipe, I used my box grater (like this one) and had much better results. With the right zester or grater, it only takes one orange or less to get the right amount of zest. If you end up with extra zest, you can freeze it to use in a recipe later.
Dried Figs
To begin with, there are a couple different types of dried figs. There is a beige version and a darker version. Either option works. The beige figs blend in with the rest of the cookie, colorwise, while the darker figs are visible in the mixture and once baked.
The recipe only takes about three to four figs. The instructions say to first top and tail them because dried figs have a hard top and a nub on the bottom. Like the almond paste, dicing figs is sticky work. I like using the paring knife here, too.
For the record, one time I accidentally put the figs into the food processor with the almond paste and it turned out okay. I got ahead of myself (let’s be real, these things happen) and the cookies still came out fine.
Finishing Touches for Italian Orange Fig Cookies
Gently smoosh the dough balls down a little once they are on the cookie sheet and before they go into the oven. Just a light, little smoosh to just flatten out the rounded top.
Pairings for Italian Orange Fig Cookies
These cookies can be enjoyed any time of year. They pair especially well with the holidays. Particularly with this Spiked Eggnog Recipe or a holiday cookie exchange.
Leftovers
Italian Orange Fig Cookies can be stored in an airtight container if they’re going to be enjoyed shortly after being made. These cookies also freeze well. This is great news if you want to make them ahead of time. In general, gallon Ziploc freezer bags work great.
Whether you are freezing these or not, these cookies benefit from being rolled in more powdered sugar for storage.
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Italian Orange Fig Cookies
Ingredients
Cookie Dough
- 16 oz almond paste, diced
- ½ c granulated sugar
- ½ c confectioners' sugar
- 2 tbsp apricot preserves
- 3 large egg whites, room temperature
- ½ c dried figs, finely chopped
- 1 tbsp grated orange peel
Sugar Coating
- ½ c granulated sugar
- ½ c confectioners' sugar
Instructions
- Preheat oven to 325℉.
- Prepare egg whites. Roughly dice almond paste. Top and tail figs, then finely chop. Wash orange and grate peel.
- Make the cookie dough. Place almond paste, granulated sugar and confectioners' sugar in a food processor. Pulse until fine crumbs form. Add apricot preserves and 1 egg white at a time, pulsing after each addition to combine. Transfer almond mixture to a large bowl. Fold in figs and orange peel. Dough will be sticky.
- Sugar coat the dough. Place the sugars for the coatings in separate shallow bowls. Drop tablespoons of dough into granulated sugar. Gently roll to coat and shape into 1¼" balls. Repeat in confectioners' sugar. Place 1" apart on parchment-lined baking sheets. Gently press down on each dough ball to slightly flatten the tops.
- Bake 24-28 minutes or until tops are cracked and bottoms are golden brown. Transfer to wire racks to cool