Italian Chocolate Fig Cookies

Ingredients

• 1 1/2 cups all purpose flour
• 1/4 teaspoon baking soda
• 1/2 cup + 2 1/2 tablespoons powdered/icing sugar ((78 grams total, if you double the recipe then double this amount))
• 1 pinch salt (if you use unsalted butter then use 1/4 teaspoon of salt)
• 2 large egg yolks (room temperature)
• 1/2 cup + 1 1/2 tablespoons butter (room temperature)
• 1 teaspoon vanilla
• 1 cup chopped dried figs (8-9 figs) (170g)
• 1 1/2 tablespoons brown sugar
• 1/4-1/2 teaspoon cinnamon
• 3-4 tablespoons water
• 2-3 tablespoons mini chocolate chips semi sweet
• 1-2 tablespoons cookie crumbs (any type of cookie, your choice, you can leave it out if you want)
• 1-2 tablespoons finely chopped almonds
• 1 large egg white
• 1 tablespoon water
• 2 tablespoons milk
• 1-2 tablespoons powdered sugar

Instructions

1. 1

   In a mixing bowl or food processor whisk together the flour, baking soda, sugar and salt, then add the yolks, butter and vanilla. Pulse or mix with the flat beaters to form a compact dough. Move the dough to a flat surface and form into a dough ball. Wrap it in plastic and refrigerate for approximately 30-60 minutes.

2. 2

   In a small pot add the figs, sugar, cinnamon and water. Cook on low heat for approximately 5-10 minutes stirring often until the figs are soft. Squish with a fork to form a slightly lumpy paste. You can also blend until smooth if desired.

3. 3

   In a small bowl beat together the egg white and water.

4. 4

   Pre-heat oven to 350F (180C). Line a large cookie sheet with parchment paper.

5. 5

   Remove the dough from the fridge. Roll the dough on a lightly floured flat surface or between two sheets of parchment paper to a ⅛" thickness (or a little thicker if you prefer), make 26 cut outs with a medium round cookie cutter (about 3 inches/7cm).

6. 6

   Place some of the fig mixture in the middle of 13 rounds, top with some chocolate chips, cookie crumbs and some chopped almonds. Brush the edge of the cookie round with the egg white mixture and top with a plain round cut out cookie. Seal the edges with fingers then with the tongs of a fork (dip it in flour so it doesn't stick to the dough). Place the cookies on the prepared baking sheet. Brush the cookies with milk and bake for 12-15 minutes or until lightly golden. Let cool on the baking sheet for 10 minutes then move to a wire rack to cool completely. Dust with powdered sugar if desired before serving. Enjoy!