Cashew and Fig Cookies
6 servings
20 minutes
Cashew and fig cookies are a harmony of flavors and textures, where the sweetness of figs combines with the rich nutty aroma of cashews. This recipe is inspired by European traditions where nuts and dried fruits are often used to create delicate and nutritious desserts. Ground figs with spices give the cookies fruity sweetness and a hint of spice, while the cashew dough makes them crispy on the outside and soft on the inside. By sealing the filling between layers of dough, we achieve an exquisite dessert perfect for tea or coffee. The gluten-free base makes it an excellent choice for those seeking healthy alternatives to classic baked goods. Such cookies are not just a treat but a true gastronomic delight.
1
Grind the cashews to a fine flour consistency.
- Raw cashews: 200 g
2
Add butter, a pinch of salt, syrup, and mix the dough with a spoon.
- Coconut oil: 2 tablespoons
- Maple syrup: 2 tablespoons
- Ground nutmeg: 0.3 teaspoon
3
Place the dough between two sheets of parchment paper and roll out an even sheet.
4
Blend the figs with spices and a spoon of water into a paste.
- Dried figs: 100 g
- Cinnamon: 0.5 teaspoon
- Ground nutmeg: 0.3 teaspoon
5
Remove the top sheet of paper from the dough. Place the mixture on one half of the nut dough and cover it with the other half (this is convenient as the dough is on a plastic sheet).
6
Press the edge to seal the filling.
7
Place in a preheated oven at 180 degrees for 10-15 minutes.
