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Author Notes: A simple shortbread cookie, nutty and buttery, (which I adapted from an old Washington Post walnut cookie recipe) sandwiches a homemade fig and orange zest jam. I add in some black garlic to my filling, which has a nicely jammy texture and syrupy, fruity flavor, but you can leave it out if you're not feeling as adventurous! —Posie Harwood
Makes 30 cookies
For the cookies
- 1 cup (96 grams) almond meal/flour
- 3/4 cup (148 grams) sugar
- 2 cups (240 grams) all-purpose flour
- 1/2 cup (56 grams) whole wheat flour
- 1/2 teaspoon salt
- 16 tablespoons (226 grams) unsalted butter, at room temp
- 1 egg
For the filling
- 8 ounces dried figs
- 1/3 cup granulated sugar
- zest of 2 oranges
- 4 cloves black garlic, chopped
- 1 cup water
- Cream the butter and sugar together until pale and fluffy. Add the egg and beat until well-combined.
- Slowly add the almond flour, sugar, AP flour, whole wheat flour, and salt and mix until the dough comes together.
- Divide the dough in half and press each half into a disc, then wrap tightly in plastic wrap and refrigerate for at least 2 hours while you make the filling.
- To make the filling, combine all the ingredients in a medium saucepan over medium heat. Bring to a boil, then reduce to a simmer and cook, uncovered, for about 15-20 minutes or until the figs are very soft. Transfer to a food processor and pulse into you have a pretty smooth jam. You don't need to make it perfectly smooth but it should be spreadable. If it's too thick, add a bit of hot water to thin it some.
- When the dough has chilled for at least 2 hours, preheat the oven to 350° F. Roll the dough, working with one half at a time, out on a lightly floured surface to about 1/4" thick. Cut out circles of dough and transfer them to a parchment-lined baking sheet. Repeat until all the dough is gone.
- Bake for 12-15 minutes, or until the cookies are just barely golden brown on the edges. Remove from the oven and let cool for 5 minutes before transferring them to a wire rack to finish cooling.
- When the cookies are completely cool, spread the fig filling on half of the cookies and top with the other half.
- This recipe is a Community Pick!