Fig Jam Cookie Recipe (Settembrini)

Fig jam cookies (settembrini) dusted with powdered sugar on plate.

Fig Jam Cookie Recipe (Settembrini)

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!

Course Dessert

Cuisine Italian

Prep Time 45

Cook Time 30

Resting Time 1

Servings cookies

Calories 167kcal

Author Nadia Fazio

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)

US Customary - Metric

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.

Notes

Can I make the dough without a food processor?

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.

Storage

-Store in an airtight container at room temperature for up to 3 days.

-To freeze: 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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