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) Brien
For the cookies
(96 grams) almond meal/flour
(148 grams) sugar
(240 grams) all-purpose flour
(56 grams) whole wheat flour
(226 grams) unsalted butter, at room temp
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.