Step-by-Step Instructions
Prepare the Filling:
In a food processor, combine the chopped figs, almond flour, honey, cinnamon, and orange juice.
Blend until a sticky, paste-like consistency forms.
Set aside for the flavors to meld while preparing the dough.
Make the Dough:
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the softened butter and lemon zest. Using your fingers or a pastry cutter, mix until the texture resembles coarse crumbs.
Beat the eggs lightly and incorporate them into the flour mixture. Knead until a smooth, soft dough forms.
Assemble the Cookies:
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Roll out the dough on a floured surface to a thickness of about 1/4 inch.
Cut the dough into 3-inch circles using a cookie cutter or the rim of a glass.
Place a teaspoon of the fig filling in the center of each circle.
Fold the dough over the filling, pinching the edges to seal. Shape into crescent or ball shapes.
Bake:
Arrange the cookies on the prepared baking sheet, leaving a bit of space between each.
Bake for 12-15 minutes, or until the cookies are golden on the edges.
Remove from the oven and let cool for 10 minutes before serving.
Variations, Tips, and Substitutions
Variations:
Add chopped walnuts or pistachios to the filling for extra crunch.
Substitute lemon zest with orange zest for a more citrusy flavor.
