Thursday, June 20 2024

My recipe for limoncello, almond and fig cookies is a delicious fusion of natural sweetness and nutty goodness, making them perfect for any occasion.

Whether you are an experienced baker or a novice in the kitchen, this recipe is designed to help you create a series of cookies that are not only visually stunning but also packed with incredible flavors.

So, let’s roll up our sleeves and embark on this delicious adventure to create a cookie that is sure to impress even the most discerning palates.

Get ready to savor the harmonious blend of almonds and figs in every delicious bite-it’s a sweet symphony that will leave you wanting more!




Makes 30 cookies


  • 1 cup+1/2 cup + 1 tbsp all purpose flour
  • 1 cup almond flour
  • 1/4 cup + 3 tbsp cold butter cut into cubes
  • 6 tbsp sugar
  • 1 egg yolk
  • 1 tsp vanilla extract
  • pinch salt
  • 5 to 6 fresh or dried figs
  • 2 tbsp sugar
  • 2 tbsp chopped almonds
  • 1 tbsp of Limoncello liqueur (or if you use simple lemon juice of 1/2 lemon)


The recipe for the pastry is pretty straightforward.
Simply combine the all purpose flour, almond flour and butter in a medium sized bowl.
Start working the mixture with your hands or in a food processor.
At this stage add in the egg yolk, sugar and the vanilla extract.
Feel free to add a pinch of baking powder if you like.
Transfer to a pastry board and work quickly to obtain the classic sphere shape.
Flatten it slightly then wrap in a cling film and refrigerate for at least an hour or preferably overnight.
Prepare the fig filling.
Peel the figs, chop them coarsely and place the pulp along with limoncello or lemon juice and sugar in a pan.
Cook on low heat until the mixture attains the consistency of a jam.
It will take around 15 minutes.
I recommend stirring until you obtain a compact mixture.
Remove from heat, add the chopped almonds and mix.
I added a tbsp of flour to the mixture so that the mixture doesn’t collapse while cooking.
Leave the mixture to set in the fridge.
Add this point all is ready for the biscuits.
So roll out the pastry to a thickness of 3 to 4 mm forming a 15 cm wide rectangle, place the fig jam in the centre.
Now close the pastry like a wallet, flip both sides of the pastry over the jam.
Turn the pastry over so that the closure faces the work surface.
Wrap in cling film and refrigerate for 30 minutes or freeze for 15 minutes.
Once the resting time is up, take the pastry out of the fridge or freezer.
Cut the pastry log into 4 cm pieces to form biscuits.
Again refrigerate for 30 minutes or freeze for 15 minutes.
Once time is over, arrange on a baking tray lined with parchment paper and bake in a preheated oven at 330 F for 15 to 20 minutes or until the cookies are light golden brown in colour.
Enjoy with coffee or tea!
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