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.