Emeril's Italian Fig Cookies


Recipe courtesy of Chef Emeril Lagasse, Emeril Live on The Food Network

Makes about 4 dozen



  • 2 cups dried figs, hard tips discarded
  • 1½ cups dried dates, pitted
  • 1 cup raisins
  • 3/4 cup almonds, toasted and coarsely chopped
  • 3/4 cup walnuts, toasted and coarsely chopped
  • 1/2 cup orange marmalade
  • 1/2 cup honey
  • 1/4 cup brandy
  • 1 teaspoon orange zest, finely grated
  • 1 teaspoon lemon zest, finely grated
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon geound cloves


Cookie dough

  • 4 cups all-purpose flour
  • 3/4 cup sugar
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter (2 sticks), cut into 1/2-inch cubes
  • 1 large egg
  • 1/2 cup milk
  • 1 tablespoon vanilla extract
  • 1 egg white beaten with 1 tablespoon water to make egg wash
  • colored sprinkles for decoration

Italian Fig Cookies

Italian Fig Cookies 

Click image to enlarge

Make the Filling

In a food processor, finely chop the figs, dates, and raisins. Transfer the mixture to a medium bowl, add the remaining filling ingredients and stir to combine well. Cover and refrigerate for at least 8 hours. Best to make the day before.

Make dough

In a large bowl combine the flour, sugar, baking powder and salt and whisk to combine well. Add the butter and blend with your finger tips until most of the mixture resembles coarse meal.

In another medium bowl, beat the egg, milk and vanilla extract together. Add the wet mixture to the dry mixture and combine to make a rough dough.

Turn the dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Cut the dough into 4 pieces wrap each piece in plastic wrap and refrigerate for 45 minutes.

Prepare to bake

Preheat oven to 375˚F. Lightly grease 2 large baking sheets. On a lightly floured surface roll out the dough, one piece at a time into a 12-inch square. Cut the dough into 4x3-inch rectangles.

Spoon 2 tablespoons of filling down the center of each rectangle. Fold the long sides of each rectangle inward to the center to enclose the filling and pinch the edges together firmly to seal. Turn the cookies seam sides down and press gently to flatten the seams.

With a floured knife, cut the logs crosswise into 1 1/2-inch wide slices and arange the slices on the prepared baking sheets about 1/2-inch apart. Brush the tops with the egg wash and decorate with the colored sprinkles.

Bake until golden brown, about 20 minutes, transfer to wire racks to cool and serve warm or at room temperature.

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