fig cookies with cardamom

 

for one baking sheet


3 dried figs (unsulfurated)

50 g coconut oil (room temperature)

1 egg, preferably organic

1 tablespoon/ 20 g honey

1 tablespoon orange flower water (optional)


dry ingredients

60 g chestnut flour or finely ground almonds

40 g rice flour

40 g corn flour

25 g corn starch

50 g whole cane sugar (unrefined)

1 teaspoon baking powder

pinch of salt

1/2 teaspoon ground cardamom

40 g chopped almonds (optional)



Preheat oven to 170 °C. Line a baking sheet with parchment paper. 

Cut the dried figs into small pieces. 

Combine the dry ingredients in a bowl and mix them with a spoon. Add the remaining ingredients except the fig pieces and knead it with your fingers to get a shortcrust. Then add the figs.

Form the cookies on a plate or a chopping board and place them on the baking sheet. 

Bake for 10-13 minutes or until lightly golden around the edges. Remove from oven and let it cool on the baking sheet.

Store the leftover cookies in an airtight container.