This recipe is based on one seen on Baking with Julia.
You can also shape this into hearts (see note at the bottom.)
- 2 C figs
- 1/4 C golden raisins
- 1/4 C candied orange or lemon peel
- 1/2 C almonds – crushed and toasted
- 2 oz semi sweet chocolate
- 1/2 tsp grated ginger
- 1/3 C apricot jam
- 1 tsp CinnaSugar®
- 1/4 C dark rum
- Combine the above ingredients, and then refrigerate 1 hour.
- Make one batch of Simple Pastry Dough.
- Process as indicated by the recipe, and the next day roll the dough into a long cylinder.
- Cut it in half until you have 16 pieces.
- Roll the figs into a cylinder as well, and cut them into 16 pieces.
- Roll each piece of dough, on a floured surface, into a flat piece about 12 inches by 3 inches.
- Roll a piece of filling to the same length, and position in the center of the dough.
- Brush one edge with egg wash.
- Wrap the dough around each filling.
- Roll to secure.
- Trim the tips, then cut in half, then in half again – so you will end up with four pieces.
- (Plan to cook the tips for a treat for the chef.)
- Cut a slit lengthwise about 1 inch into each end, then split the halves apart creating an X – and put on a baking sheet.
- Bake all of them at 350º for 15-20 minutes.
- Store in a tight container for up to a month.
To make heart cookies, at Step 13 cut a slit lengthwise leaving 1/2 inch at the end. Shape the cookies into a heart, rather than an X
