A tender, buttery shortcrust dough filled with a sweet fig jam flavored with a hint of cinnamon and chopped almonds for crunch, these fig jam cookies (known as Settembrini) are what you want to reach for in the month of September when figs are in season!
Settembrini cookies are named after the month of September when the fig harvest in Italy is plentiful and fresh, ripe figs are turned into sweet jam in order to make these fig jam cookies.
This recipe is a homemade version of the popular store bought cookie by the popular Italian brand Mulino Bianco.
I happened to be in Sicily a few weeks ago at the peak of fig season and therefore took advantage of my cousin's abundant harvest to make homemade fig jam. And so I decided what better way is there to use up these delicious preserves than to make this homemade version of cookies filled with fig jam!
Believe me, these are worth the effort! The shortcrust dough is lightly flavored with lemon and wrapped around fig jam flavored with cinnamon along with chopped almonds for extra crunch and flavor.
This is the perfect cookie to accompany your coffee or tea!
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Fig Jam Cookies Ingredient List
- Fig Jam: I used homemade fig jam for this recipe. If using purchased fig jam that already contains cinnamon you may consider omitting the extra cinnamon stirred into the jam.
- Almond flour: ground blanched almonds as opposed to almond meal made with ground whole almonds.
- Butter: unsalted.
- Eggs: I always use large sized eggs.
- Almonds: I roast my almonds in a 325 degrees F oven for 20-25 minutes.
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
How to make Fig Jam Cookies - Settembrini
Prepare the dough
- In the bowl of your food processor, combine the flour, sugar, salt and baking powder.
- Add the cubed cold butter and lemon zest.
- Pulse a few times until the butter is fully incorporated in the flour.
- Add the eggs and process to incorporate them.
- With the motor running on slow speed, add milk and process until a rough dough takes shape. It will wrap itself around the blade.
- Scrape it onto your counter and knead it to shape into a smooth disc. Wrap well and refrigerate for one hour.
Prepare the fig jam filling and assemble the Settembrini
- In a bowl, combine the fig jam, roughly chopped almonds; almond flour and cinnamon. Stir until well combined.
- Divide the chilled dough in 3 pieces. On a lightly floured sheet of parchment paper, roll the dough into a rectangle approximately 5 x 12 inches.
Top Tip
My fig jam is quite thick and therefore I stirred only 1.5 tbsps. of almond flour into the filling. If your jam is more loose, add additional almond flour until you have a thick, paste like filling. This is to help prevent the jam from oozing out during baking.
- Spread ⅓ of the fig jam filling along the center of the dough.
- Fold both sides of dough over the filling. Place the dough in the refrigerator to chill for 30 minute before slicing and baking. Repeat with the remaining dough.
- Preheat oven to 350 degrees F. Slice the chilled dough into roughly 1.5 inch pieces (about 8 cookies) and place seam side down on the baking sheet.
- Bake for 28-30 minutes or until golden brown both on top and underneath. Transfer to a wire rack to cool completely before dusting with powdered sugar (optional) and serving.
Recipe FAQs
Replace the almonds with nuts of your choice such as walnuts, pecans or pistachios.
Yes it can! Combine all dry ingredients in a large bowl. Cut in the butter with your fingers or pastry cutter. Stir in the eggs and milk, then gently knead until a smooth dough is formed. Proceed as outlined in the recipe.
Store in an airtight container at room temperature for up to 3 days.
Yes, these fig jam filled cookies freeze well. Place in an airtight, freezer safe container with parchment paper separating layers of cookies for up to 3 months. Defrost at room temperature and serve with a dusting of powdered sugar, if desired.
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More Italian recipes with figs!
Fig Jam Cookie Recipe (Settembrini)
Ingredients
For the dough
- 2¼ cups all-purpose flour
- ½ cup granulated sugar
- 2 tsps baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter cold, cubed
- ½ lemon, zest of
- 2 large eggs
- 1 tbsp. milk
For the fig jam filling
- 1⅔ cups fig jam
- 1.5 tablespoon almond flour or more as needed, see Note below
- 6 tbsp. almonds roasted and roughly chopped
- ½ teaspoon ground cinnamon
For serving
- powdered sugar, for serving (optional)
Instructions
Prepare the dough
- In the bowl of your food processor, combine the flour, sugar, salt and baking powder.
- Add the cubed cold butter and lemon zest.
- Pulse a few times until the butter is fully incorporated in the flour.
- Add the eggs and process to incorporate them.
- With the motor running on slow speed, add milk and process until a rough dough takes shape. It will wrap itself around the blade.
- Scrape it onto your counter and knead it to shape into a smooth disc. Wrap well and refrigerate for one hour.
Prepare the filling and assemble the Settembrini
- In a bowl, combine the fig jam, roughly chopped almonds; almond flour and cinnamon. Stir until well combined.
- Note: My fig jam is quite thick and therefore I stirred only 1.5 tbsps. of almond flour into the filling. If your jam is more loose, add additional almond flour until you have a thick, paste like filling. This is to help prevent the jam from oozing out during baking.
- Divide the chilled dough in 3 pieces. On a lightly floured sheet of parchment paper, roll the dough into a rectangle approximately 5 x 12 inches.
- Spread ⅓ of the fig jam filling along the center of the dough.
- Fold both sides of dough over the filling. Place the dough in the refrigerator to chill for 30 minute before slicing and baking. Repeat with the remaining dough.
- Preheat oven to 350 degrees F. Slice the chilled dough into roughly 1.5 inch pieces (about 8 cookies) and place seam side down on the baking sheet.
- Bake for 28-30 minutes or until golden brown both on top and underneath. Transfer to a wire rack to cool completely before dusting with powdered sugar (optional) and serving.
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