READY IN: 1hr 10minsYIELD: 24 cookies


  • 1cupfig, stemmed and quartered(black Mission, Turkish or Calimyrna)
  • 1cupwater
  • 1cuporange juice
  • 1 13 cupsunbleached all-purpose flour
  • 12 teaspoonbaking powder
  • 14 teaspoonsea salt
  • 6tablespoonsunsalted butter, room temperature
  • 34 cupbrown sugar
  • 1largeegg
  • 1teaspoonvanilla extract
  • 12 teaspoonorange zest

    Serving Size: 1 (961) g

    Servings Per Recipe:1

    Calories: 85.1

    Calories from Fat 28 g 34 %

    Total Fat 3.2 g 4 %

    Saturated Fat 1.9 g 9 %

    Cholesterol 15.4 mg 5 %

    Sodium 37.6 mg 1 %

    Total Carbohydrate13.2 g 4 %

    Dietary Fiber 0.2 g 0 %

    Sugars 7.6 g 30 %

    Protein 1.1 g 2 %


  • In a medium saucepan over medium heat, add figs, water and orange juice. Bring to a simmer and cook for about 30 minutes or until figs are tender and the liquid is almost evaporated.
  • Transfer the fig mixture to the bowl of a food processor and blend to a paste, stopping to scrape the sides if needed. Transfer the paste to a bowl to cool off.
  • Meanwhile, combine flour, baking powder and salt in a big bowl; whisk well.
  • In the bowl of a stand mixer, add butter and brown sugar. With the paddle attachment on, process until creamy. Add egg, vanilla and orange zest; process until well mixed, about 30 seconds.
  • Add flour mixture and on low speed, process until the dough comes together, about 1 minute. Transfer the dough onto a work surface and form 3 equal balls. Place them in a bowl and transfer to the fridge to chill, at least 15 minutes.
  • Preheat oven to 350ºF and line a large baking sheet with parchment paper; set aside.
  • When chilled, working in batches, place one ball on a parchment paper and form a small rectangle. Place another parchment paper on top and flatten it out with a rolling pin to about 5-inches wide x 12-inches long and a little less than ¼-inch thick. Scoop 1/3 fig paste in the center of dough and spread it out evenly, leaving some space around the edges.
  • Bring one side of the cookie dough over the paste using the parchment paper to help fold it over. Gently peel off the dough from the paper; repeat with the other side. Cut the ends of the log to make it neater and even. Measure the width of the log and cut the same measurement lengthwise so the cookies are square. Place them on the prepared baking sheet, leaving some space in between each cookie.
  • Transfer to the preheated oven and bake for 16 to 18 minutes or until golden on the bottom. Remove from the heat and place them on a wire rack to cool. Makes 2 dozen.
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