Recipe by Letricia
"A delicious fig-filled pastry. You may substitute the figs with dried apricots or dates. Hazelnuts can also be used in place of the walnuts."
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2 1/2 cups
2 1/2 teaspoons
chopped dried figs
toasted walnuts, chopped
I took an Italian cookie making class years ago, and the lady teaching it taught us to make the filling days ahead of the cookies. Then, place the filling (half full) into zip top baggies, flatten, and freeze/refrigerate. When you are ready to make the cookies, slice open the sides of the baggie, and cut strips of filling with a long straight knife. It is then extremely easy to place the strips of filling on the rolled out dough that can be cut with a pizza cutter.
I dont know why everyone gave this recipe a good rating, it calls for wayyyyyyyyy to much butter and when you eat them it tastes like your eating a bar of butter.
Very tasty. I was trying to replicate a family favorite with this recipe and although it wasn't the same I have to say I think it was better. The rum gave it a nice kick and my husband ate the whole batch in 2 days!!
I tried various ways of "stuffing" the cookie and found doing it as a pinwheel was the best (looks pretty too!). Roll out a rectangle of dough, spread fig mix over entire rectangle, roll into a log, put in fridge for 30 min, slice into 1/4" cookies. Bake at 400 until golden brown.
These cookies were so excellent, and a sweet reminder of my childhood. While not exacty as my grandmother made them, I think these were better! :
My 97 year old Sicilian Aunt Guieda is the "GODFATHER" of cooking in our family. She has been cooking since she was old enough to walk.. These cookie are absolutely delcious. I would NEVER want her to know this but, I must admit they are the best I've ever tasted.. shhhh please don't tell her I said this...
These cookies were amazing, one of the best stuffed cookies I`ve ever eaten. I didn`t use 1/2 cup rum, just a few tablespoons and I used 1/2 cup honey.
these are really tasty. i added almonds instead of walnuts and i added one cup as two were too much. i also put less rum. i also added some more flour as pastry was too moist. these cookies are true discovery. thanks :)
I make these every Christmas for my Italian in-laws. One year my mother in-law and sister in-law used recipes similar to this one, but ended up liking this recipe the best and asked for the recipe. :) I found that making the dough and filling a day before made it easier to form the cookies. I also add the filling in the middle of the whole strip of dough, pinch the edges together, and lightly roll it to smooth the pinched edges out.
* Percent Daily Values are based on a 2,000 calorie diet.
Sicilian Fig Cookies
Serving Size: 1/72 of a recipe
Servings Per Recipe: 72
Amount Per Serving
Calories from Fat: 45
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