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Sweet and Savory Rosemary and Spiced Fig Thumbprint

Sweet and Savory Rosemary and Spiced Fig Thumbprint Cookies

Sweet and Savory Rosemary and Spiced Fig Thumbprint offer a delightful twist on traditional cookies with unique flavor.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • 1/2 cup sugar sweetness is key; reduce for less sweetness
  • 1/2 teaspoon salt enhances overall flavor
  • 1 cup almond meal offers nutty flavor and texture
  • 1/2 cup unsalted butter adds richness and moisture
  • 1 large egg acts as a binder
  • 1 teaspoon almond extract infuses aromatic depth
  • 1 tablespoon fresh rosemary brings earthy herbal notes
  • 1/2 teaspoon chili flakes packs spicy punch
  • 1 cup all-purpose flour provides structure
  • 1/2 cup spiced fig jam adds sweetness and unique flavor contrast
  • coarse to taste sea salt for sprinkling on top

Equipment

  • mixing bowl
  • spatula
  • Baking sheets
  • parchment paper
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Cream together ½ cup sugar and ½ cup softened unsalted butter until light and fluffy, about 3-4 minutes.
  2. Mix in ¼ teaspoon salt, 1 teaspoon almond extract, 1 tablespoon minced fresh rosemary, and ½ teaspoon chili flakes.
  3. Gradually incorporate 1 cup almond meal and 1 cup all-purpose flour.
  4. Wrap the dough in plastic wrap and chill for at least 1 hour.
  5. Preheat your oven to 325°F (160°C) and line two baking sheets with parchment paper.
  6. Scoop about 2 tablespoons of the dough and roll it into a ball; place them on baking sheets and press a thumb into the center.
  7. Bake for 10 minutes until starting to turn golden; then redefine the thumbprints.
  8. Fill each thumbprint with about ½ teaspoon of spiced fig jam.
  9. Return to oven and bake for an additional 10-12 minutes, until golden brown.
  10. Cool on baking sheets for a few minutes before transferring to a wire rack.

Notes

These cookies can be stored in an airtight container for up to one week or frozen for up to three months.