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Ayala Sherman, adapted from food52
We have a very talented pastry chef named Ayala Sherman. This week she baked absolutely the most amazing cookies I’ve eaten in my life. I asked her for the recipe, so I could share them with everyone. If you’re clearing out your chometz in the next week or two – this is a fabulous way to do so…
Ingredients
- 4 cups flour (1to1 GF baking flour)
- 1 tsp salt
- 2/3 cup extra virgin olive oil (or melted coconut oil)
- 2 egg yolks – room temperature
- 1 cup butter – room temperature
- 1 cup sugar
- 3 tablespoons chopped rosemary
- 1 cup chopped black mission figs
Directions
- Cover figs with warm water until plump, approximately 20 minutes. Drain water and roughly chop figs to bite sized pieces.
- In a separate bowl, massage chopped rosemary with sugar.
- In a separate bowl whisk together salt with flour.
- In a standing mixer with a paddle attachment, beat the butter for 2-3 minutes to increase in volume.
- Add sugar mixture and continue beating for another 3-5 minutes.
- Add the egg yolks to butter/sugar mixture.
- Slowly drizzle in the olive oil and continue beating for another 1-2 minutes.
- Add flour/salt mixture to the wet ingredients.
- Fold in figs. Mix by hand with spatula
- Place dough on work space and knead together and separate into two flat discs. Refrigerate for 1-2 hours. Scoop using a mini ice cream scooper.
- Bake at 325 F convection (12 minutes) or 350 F regular (20 minutes)
- Cookies are done when they are a lightly golden brown. Let cool for 5 minutes then transfer them to a wire rack to cool completely.
Want a bigger taste?
Join us this summer at the Hazon Food Conference!
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