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)
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.