Italian Fig Cookies

Angela LeMoine


In our family, Christmas cookies are kind of a big deal. The famous ones are my grandparents Gigi {struffoli - I have no clue where Gigi came from but its what we call them} and my moms seven layers. These are a bit time consuming but they turn out delicious and beautiful. The cookie is bite size, soft & tender and the filling slightly sweet. Finished off with a little glaze & nonpareil sprinkles!

{NOTE: The dough is sticky, you may need to add a little flour as you work it on your counter}

Blue Ribbon Recipe

These cookies will look adorable on your holiday cookie tray. Be great at a cookie swap too. The fig filling alone is delicious. Sweet from the figs, nutty from the almonds and a hint of apricot. The cookie is not overly sweet, so paired together it's a great combination. I love that they're bite-sized. I didn't feel guilty when I tasted a few... or ten. The Test Kitchen

★★★★★ 1 vote
9 dozen
1 Hr
15 Min


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2 3/4 c
1 Tbsp
baking powder
1 1/2 c
powdered sugar
1/4 tsp
6 Tbsp
butter, cold & cubed
2 tsp
1 Tbsp
cold water
12 oz
dried figs
1/4 c
3 Tbsp
apricot preserves
2 Tbsp
orange juice
1 c
powdered sugar (for glaze)
2 Tbsp
milk or water
1/2 tsp
vanilla (for glaze)

How to Make Italian Fig Cookies


  • 1To a food processor, add flour, baking powder, powdered sugar and salt. Pulse until well combined. Use a rubber spatula to scrape the sides to be sure everything is worked in.
  • 2Add the butter in and mix until the butter resembles a small crumble in the dry ingredients. In a small bowl whisk together the eggs, water, and vanilla. Add to the food processor and mix until just mostly combined.
  • 3Lightly flour your counter and turn the dough out. Work the dough together by hand until everything is combined. This is where you may need to sprinkle a little extra flour as you go. Form the dough into a ball and allow to rest for a few minutes.
  • 4While the dough is resting you can go ahead and make the filling. Into a clean food processor, add the almonds and figs. Pulse until roughly chopped. Add in the apricot preserves and orange juice and mix until finely chopped. It will resemble a thick fig jam.
  • 5Back to the dough. Cut the ball of dough into 6-8 pieces. Roll each piece into a smaller ball then lightly press down one small ball at a time on a floured surface. Using a rolling pin, roll the dough into a strip about 1- 1 1/2 inches wide and a 1/4 inch thick.
  • 6Line the center with a bit of the filling.
  • 7Fold each side of the dough overtop the filling and gently press the dough together to seal it. Gently roll into a smooth log. Cut into bite size cookies.
  • 8Preheat your oven to 350 degrees.
  • 9Repeat with all the dough. Place the cookies onto a parchment lined baking sheet. They don't grow so you can put them pretty close together.
  • 10Bake for 14 mins or until just lightly golden. Cool completely.
  • 11To make the glaze mix together the powdered sugar, milk and vanilla extract in a small bowl.
  • 12Once the cookies are cooled, go ahead and put them all onto a large cookie sheet so the cookies are touching. Working in small sections because the glaze dries quickly, drizzle the glaze over each cookie and sprinkle with those fun nonpareils. Pop into a fridge for 10 minutes to harden completely.

Printable Recipe Card

About Italian Fig Cookies

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: Italian

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