Fig Smushed Anise Almond Cookies
Infused with rustic charm and Mediterranean flavors, these Fig Smushed Anise Almond Cookies are a delightful twist on traditional treats. Featuring tender, finely chopped dried figs, the natural sweetness of these cookies is perfectly balanced by the warm, licorice-like notes of ground anise seed. Chopped blanched almonds add a subtle crunch, while a buttery base creates a soft, melt-in-your-mouth texture. Quick and simple to prepare, these cookies make an elegant companion to an afternoon cup of tea or coffee, and their spiced, nutty aroma is sure to please at any gathering. Bake up a batch of these unique cookies for a fragrant, fruity, and subtly spiced indulgence that feels both nostalgic and sophisticated.
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Recipe Information
Ingredients
- 1 cup Dried figs
- 1 cup Hot water
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground anise seed
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Blanched almonds, chopped
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Place the dried figs in a small bowl and pour hot water over them. Let them soak for 10 minutes to soften.
In a medium bowl, whisk together the all-purpose flour, baking powder, ground anise seed, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
Drain the soaked figs, then chop them finely. Add the chopped figs, egg, and vanilla extract to the butter-sugar mixture and mix until combined.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Fold in the chopped almonds to evenly distribute them throughout the dough.
Using a tablespoon or small cookie scoop, portion the dough onto the prepared baking sheets, spacing each cookie about 2 inches apart.
Using the back of a spoon, gently press each cookie to slightly flatten it.
Bake the cookies in the preheated oven for 13–15 minutes, or until the edges are just starting to turn golden.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
2899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.1 g | 173% | |
| Saturated Fat | 65.2 g | 326% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 1778 mg | 77% | |
| Total Carbohydrate | 387.3 g | 141% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 180.3 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 356 mg | 27% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1116 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
