Sicillian Fig Cookies

What starts out like a pie and ends up like a biscotti? This texture-laden treat for the taste buds, courtesy of Crumpets chef Stephen Sciara


2 c. all-purpose flour

1/2 c. sugar

1 t. baking powder

Pinch salt

1/4 c. butter, grated

1 c. milk

Knead together all ingredients to make a stiff dough ball. Wrap in plastic wrap and refrigerate while mixing the filling.

Filling and glaze:

1/2 lb. dried figs

1/4 c. zante currants

1/4 c. golden raisins

1/4 c. sliced almonds, toasted

1/4 c. pine nuts, toasted

Zest of one orange

Zest of one lemon

2 T. honey

1/4 t. ground cloves

1 t. ground cinnamon

1 egg beaten into 1/2 cup of cold water

1 c. powdered sugar

Juice of one lemon

Multicolored nonpareils

Bring approximately 3 cups of water to a boil. Remove from heat. Soak the figs in the boiled water for 10-12 minutes. Drain and pat dry. In a food processor place the figs and the next nine ingredients and pulse chop them into a thick paste. On a floured surface roll the cookie dough into a circle approximately 12 inches diameter and 1/4 inch thick. Spread the filling on the bottom half of the circle. Brush with egg/water mixture along all edges and the unfilled top of the circle. Fold the top over the filled bottom and press edges together. Slice 6 one-inch vents across the top of the cookie. Brush the remaining egg wash over the entire top of cookie. Bake at 450 degrees for 20-25 minutes or until cookie is a light brown. While cookie is still hot, make a basic powdered sugar and fresh lemon juice glaze. Pour glaze over entire cookie and sprinkle generously with multicolored nonpareils and allow to cool for 45 minutes.

To serve, slice cookie from left to right so each section resembles a biscotti in shape. Makes 6-8 servings.

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