A year ago I was wandering through Austria & Germany, riding up gondolas and getting lost in forests thicker than any forest seen in Colorado. Each mountain top was dotted with a unique restaurant or bar. Just last night I was going back through old photos, wishing I could teleport back. Since that wasn't an option, I started cooking instead. 😉
Linzer Cookies are a classic Austria dessert, so it feels appropriate to make these cookies now, as I swim in nostalgia. The cooler weather just serves as an excuse to turn on the oven again. As you assemble these cookies, you can imagine you are deep in a valley in Austria again, maybe in a small cottage with gingerbread trim and a wood burning stove in the corner.
The Linzer Cookies are stuffed with figs, because I had a special bag of Smyrna Figs from Made in Nature (which I love because they are the softest, juiciest dried figs I've ever had, and they're unsulfured). All week I've been sprinkling them on various meals-- cheese plates, Harissa roasted eggplant- refraining from putting the whole bag in my desk snack drawer and eating them all straight, which is what I usually do with dried figs. When these cookies were plated, the wait was worth it. ❤️
Made in Nature provided me with product for this blog post, but the recipes and opinions are all my own. Working with brands to develop wholesome recipes is one way I keep Foraged Dish going! Made In Nature helps me stock the pantry and keep the blog going. I only work with brands that I truly enjoy and use.
Yields: 12 | Total Time:
- 1 cup almond flour
- 1/8 teaspoon salt
- 1/8 teaspoon baking soda
- 2 tablespoons coconut oil, melted
- 2 tablespoons honey
- 1 tablespoon vanilla extract
- 1/2 cup figs
- 1 cup water
- Place the figs in a bowl, and pour water over top to soak them.
- In a medium mixing bowl, combine the almond flour, salt, and baking soda. Whisk until incorporated. Add the melted coconut oil, honey, and vanilla, and stir until a uniform dough forms. Shape dough into a ball, wrap in plastic wrap, and place in fridge for 1 hour.
- Preheat oven to 325°F. After dough has chilled, remove from fridge. Cut out a piece of parchment paper and roll dough out with a rolling pin on parchment to a 1/4 inch thickness. Cut cookies out as desired and place on cookie sheet. Bake for 9 minutes, until golden. Allow to cool.
- While cookies cool, make fig filling: drain water, and place figs in high powdered blender and puree into a thick jam-like mixture, scraping sides of blender as needed to get a consistent texture.
- Spread fig jam on a cookie, and top with a second cookie to make a sandwich. Repeat until cookies are used up.