Paste di Fichi e Mandorle (Italian Fig and Almond Cookies)
Paste di Fichi e Mandorle
Equipment
- Equipment Needed
- Food processor
- Baking sheet
- Parchment paper
- Mixing bowls
- Spatula
- Knife and cutting board
Ingredients
- Ingredients
- For the Dough:
- 2 cups 200g almond flour
- 2/3 cup 130g granulated sugar
- 2 large egg whites reserve yolks for glazing or another recipe
- 1 tsp almond extract
- Zest of 1 orange
- For the Filling:
- 1 cup 150g dried figs, chopped
- 1 tbsp honey or maple syrup
- 1/2 tsp cinnamon
- 2 tbsp orange juice
- Optional for Decoration:
- Powdered sugar for dusting
- Whole almonds or candied cherries for garnish
Instructions
- Step-by-Step Instructions
- Prepare the Filling:
- Chop dried figs into small pieces and combine them in a food processor with honey, cinnamon, and orange juice.
- Blend until you achieve a sticky, cohesive paste. Set aside.
- Make the Dough:
- In a mixing bowl, combine almond flour, sugar, and orange zest.
- Add the egg whites and almond extract. Mix until the dough comes together. It should be slightly sticky but manageable. If too dry, add 1-2 teaspoons of water.
- Assemble the Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Take a tablespoon of dough and flatten it in your palm.
- Place a small amount (about 1/2 teaspoon) of fig filling in the center.
- Gently wrap the dough around the filling, rolling it into a ball or log shape.
- Decorate:
- If desired, top each cookie with a whole almond or a small piece of candied cherry.
- Bake:
- Place cookies on the prepared baking sheet, leaving about an inch of space between them.
- Bake for 13-15 minutes or until the edges are lightly golden.
- Cool and Serve:
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
- Tips and Variations
- Substitutions for Dietary Needs:
- Replace sugar with a low-calorie sweetener for a diabetic-friendly version.
- Swap egg whites for aquafaba (chickpea brine) for a vegan alternative.
- Filling Variations:
- Use dried apricots, dates, or raisins instead of figs.
- Add chopped walnuts or pistachios for extra texture.
- Flavor Boosters:
- Include a splash of liqueur, such as Amaretto, in the filling for added depth.
- Sprinkle cinnamon sugar over the cookies before baking for a caramelized topping.
These delectable cookies hail from Southern Italy, particularly from the regions of Puglia and Calabria, where figs and almonds are abundant and integral to local cuisine. Known for their chewy texture and delightful balance of sweetness, Paste di Fichi e Mandorle are often enjoyed during the holiday season but are perfect any time of the year. From my own personal experience, these cookies encapsulate the flavors of Italian tradition in every bite. Let me show you how I make this beloved Italian treat with a recipe that’s both beginner-friendly and highly rewarding.
Notes on What to Expect When Making Paste di Fichi e Mandorle
- Dough Texture:
The almond-based dough will feel slightly sticky but easy to handle. If it feels too dry, adding a teaspoon or two of water will make it pliable without compromising the structure. - Filling Consistency:
The fig filling should be thick, sticky, and easy to shape into small portions. If it seems too dry, a little extra orange juice or honey will make it smoother. - Shaping the Cookies:
Wrapping the dough around the filling requires a gentle touch. The dough is soft, but with patience, you’ll find it holds well. If it cracks slightly, you can pinch it back together easily. - Baking Smell:
As the cookies bake, your kitchen will be filled with the warm, inviting aromas of almonds, citrus, and figs, a sensory hint of what’s to come. - Appearance:
The cookies will puff slightly during baking and develop a light golden edge. They won’t spread much, so their pre-baked shape will stay mostly intact. - Cooling Process:
Allowing the cookies to cool on the tray for a few minutes before transferring them to a rack is essential. They’ll be soft right out of the oven but will firm up as they cool. - Taste and Texture:
These cookies are chewy and moist on the inside, with a slightly crisp exterior. The balance of the sweet fig filling and the nutty almond dough creates a delightful harmony of flavors. - Storage:
Paste di Fichi e Mandorle keep well in an airtight container at room temperature for up to a week. Their flavors might even deepen after a day or two.
Recipe Details
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Time to Stand: 10 minutes (cooling)
- Total Time: 50 minutes
- Ease of Cooking: Easy
- Servings: 18 cookies
- Calories: ~120 calories per cookie
- Cost of Ingredients: Moderate (~$12-$15 depending on fig and almond prices)
- Cuisine: Italian
- Course: Dessert
- Equipment Needed:
- Food processor
- Baking sheet
- Parchment paper
- Mixing bowls
- Spatula
- Knife and cutting board
- Check out the must-have equipment and ingredients for making a Savory #Paste di Fichi e Mandorle here.
Ingredients
For the Dough:
- 2 cups (200g) almond flour
- 2/3 cup (130g) granulated sugar
- 2 large egg whites (reserve yolks for glazing or another recipe)
- 1 tsp almond extract
- Zest of 1 orange
For the Filling:
- 1 cup (150g) dried figs, chopped
- 1 tbsp honey or maple syrup
- 1/2 tsp cinnamon
- 2 tbsp orange juice
Optional for Decoration:
- Powdered sugar for dusting
- Whole almonds or candied cherries for garnish
- Check out the must-have equipment and ingredients for making a Savory #Paste di Fichi e Mandorle here.
Step-by-Step Instructions
1. Prepare the Filling:
- Chop dried figs into small pieces and combine them in a food processor with honey, cinnamon, and orange juice.
- Blend until you achieve a sticky, cohesive paste. Set aside.
2. Make the Dough:
- In a mixing bowl, combine almond flour, sugar, and orange zest.
- Add the egg whites and almond extract. Mix until the dough comes together. It should be slightly sticky but manageable. If too dry, add 1-2 teaspoons of water.
3. Assemble the Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Take a tablespoon of dough and flatten it in your palm.
- Place a small amount (about 1/2 teaspoon) of fig filling in the center.
- Gently wrap the dough around the filling, rolling it into a ball or log shape.
4. Decorate:
- If desired, top each cookie with a whole almond or a small piece of candied cherry.
5. Bake:
- Place cookies on the prepared baking sheet, leaving about an inch of space between them.
- Bake for 13-15 minutes or until the edges are lightly golden.
6. Cool and Serve:
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Tips and Variations
- Substitutions for Dietary Needs:
- Replace sugar with a low-calorie sweetener for a diabetic-friendly version.
- Swap egg whites for aquafaba (chickpea brine) for a vegan alternative.
- Filling Variations:
- Use dried apricots, dates, or raisins instead of figs.
- Add chopped walnuts or pistachios for extra texture.
- Flavor Boosters:
- Include a splash of liqueur, such as Amaretto, in the filling for added depth.
- Sprinkle cinnamon sugar over the cookies before baking for a caramelized topping.
- Check out the must-have equipment and ingredients for making a Savory #Paste di Fichi e Mandorle here.
Notes on What to Expect
Expect cookies with a soft, chewy texture and a balanced sweetness that isn’t overpowering. The almond dough is delicate yet robust enough to encase the fruity fig filling without breaking. These cookies store well in an airtight container for up to a week, making them an excellent make-ahead treat for gatherings or gifting.
Nutritional Information (Per Cookie)
- Calories: 120
- Carbohydrates: 14g
- Protein: 3g
- Fat: 6g
- Sodium: 5mg
- Fiber: 2g
Closing
I hope this guide has made making Paste di Fichi e Mandorle seem a little less daunting! Have you tried these cookies before, or do you have a favorite variation? Please, be honest, and let me know in the comments below. I genuinely love hearing feedback from real people like you, so don’t hesitate to share your thoughts! 😊
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
