Cookies, Egg Free

Fig, Hazelnut + Orange Cookies


Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 3 hours | Difficulty: Easy

Hello my lovelies! Before we start say after me: Dorie Greenspan is a goddess. One of the OG baking queens her recipes always turn out. This recipe is based on one of hers. I have made the original recipe a bunch of times and gobbled down the results with a stupid grin. This is a minor deviation. Hazelnuts instead of walnuts. A bit of cointreau instead of port. If you love cookies please get your hands on a copy of Dorie’s Cookies. You won’t regret it.

This recipe would also lend itself to a Christmassy variation. Add a little spice along with nuts and brandy-soaked fruit. Yeah it’s May and I’m thinking about Christmas. Deal with it.

If you have raw hazelnuts, chop them finely and toast gently in a small frying pan over a low heat. When they are golden and fragrant transfer to a bowl to cool. If you have pre-toasted hazelnuts (hello!) just chop them finely and move on.

Chop the figs and heat gently in the pan with the cointreau until the liquid has been absorbed. Mix in the candied peel and set aside. 

Sift the flour, cocoa, baking soda and salt together.

Cream the butter and sugars until well mixed but not fluffy.

Add the dry ingredients and mix until nearly combined as a dough. 

Add the fig mixture and the hazelnuts. Continue mixing until the dough comes together.

Divide the dough in half and form two logs about 30cm (12 inches) long. Wrap carefully and freeze for one hour or refrigerate for 2 hours. 

Heat the oven to 180C (350F). Cut the logs of dough into 1/2 inch slices.

Transfer the slices to cookie sheets lined with baking paper. Leave a couple of inches between the cookies for spreading.

Bake the cookies one tray at a time for 12 to 14 minutes without adjusting the tray. If your slices are a little thin or your oven runs a little hot go for the shorter time. 

Let the cookies cool on the trays until firm before transferring to a wire rack to cool completely.

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Fig, Hazelnut + Orange Cookies


Prep Time : 15 mins | Cook Time : 15mins | Total Time : 3hours | Difficulty : Easy

Makes : approx. 50 cookies

Crisp chocolate cookies studded with cointreau soaked figs, toasted hazelnuts and a hint of orange.

Ingredients:

  • 1 cup (120 grams) chopped toasted hazelnuts
  • 10 (115 grams) dried figs, chopped
  • 1/4 cup (60 mls) cointreau
  • 1 tablespoon finely chopped candied orange peel
  • 1 and 3/4 cups (240 grams) all purpose flour
  • 1/2 cup (45 grams) dutch cocoa
  • 1/2 teaspoon fine salt
  • 3/4 teaspoon baking soda
  • 8 tablespoons (225 grams) unsalted butter
  • 1 cup (200 grams) packed brown sugar
  • 1/3 cup (65 grams) sugar
  • 2 teaspoons vanilla extract

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Standing or hand-held electric mixer
  • Cookie sheets lined with baking paper
  • A small non-stick frying pan (for toasting nuts if needed)

Directions:

If you have raw hazelnuts, chop them finely and toast gently in a small frying pan over a low heat. When they are golden and fragrant transfer to a bowl to cool.

Chop the figs and heat gently in the pan with the cointreau until the liquid has been absorbed. Mix in the candied peel and set aside. 

Sift the flour, cocoa, baking soda and salt together.

Cream the butter and sugars until well mixed but not fluffy. Add the dry ingredients and mix until nearly combined as a dough. 

Add the fig mixture and the hazelnuts. Continue mixing until the dough comes together.

Divide the dough in half and form two logs about 30cm (12 inches) long. Wrap carefully and freeze for one hour or refrigerate for 2 hours. 

Heat the oven to 180C (350F). Cut the logs of dough into 1/2 inch slices.

Transfer the slices to cookie sheets lined with baking paper. Leave a couple of inches between the cookies for spreading.

Bake the cookies one tray at a time for 12 to 14 minutes without adjusting the tray. If your slices are a little thin or your oven runs a little hot go for the shorter time. 

Let the cookies cool on the trays until firm before transferring to a wire rack to cool completely.

Cook’s Notes:

  • These cookies are infinitely adaptable. The original recipe has figs soaked in port with toasted walnuts, you can soak raisins in rum, apricots in brandy, cherries in kirsch – whatever takes your fancy!
  • I often make half this recipe with only two in the household, but as the dough freezes well you can keep the second log hidden for a cookie emergency…

 – These cookies will keep in an airtight container at room temperature for a week. The dough will keep in the freezer for several weeks  – 

Adapted from Dorie’s Cookies by Dorie Greenspan.

© 2019 Wellington Bakehouse. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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