Fig and Almond Cookies

Ingredients

• 8 ounces dried golden figs
• 1/2 cup orange juice
• 1 cup sliced almonds, toasted and cooled
• 1 1/2 cups unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 6 ounces unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg yolk
• Freshly grated zest of 1 small orange
• 1/2 teaspoon pure vanilla extract
• Additional granulated sugar for coating the cookies

Directions

1. Trim the stems from the figs, then slice the fruit into quarters. Combine the figs and orange juice in a small saucepan and warm until the liquid reaches a gentle simmer. Take the pan off the heat, and leave the figs in the juice until fully cool. Meanwhile, arrange the almonds in a single layer on a parchment-lined baking sheet, then toast them until fragrant and golden. Take the almonds off the pan and cool them completely. Pulse the cooled nuts in a food processor until finely chopped, then move them to a small bowl. Add the figs with their juice to the processor and pulse until you have a chunky purée.
2. Whisk together the flour, baking soda, salt and cinnamon in a medium bowl, then put that bowl aside.
3. Add the softened butter and granulated sugar to the bowl of an electric mixer with the paddle attachment. Beat until pale, creamy and loosened up, about 1 minute. Mix in the egg yolk, stopping to scrape the bowl as needed, then add the orange zest and vanilla. Add the flour mixture and beat just until the dough comes together evenly. Mix in the chopped almonds and fig purée. Transfer the dough to plastic wrap, seal it snugly, and refrigerate until it is firm enough to shape, about 1 hour.
4. Set the oven to 325 degrees. Line 2 baking sheets with parchment paper.
5. Cut the chilled dough into 3 equal portions. Shape each portion into a log about 15 inches long, then slice the logs into 3/4-inch pieces. Roll each piece into a ball, cover it in granulated sugar, and set it on the prepared baking sheet with 3/4 of an inch between cookies. Press each one lightly with your fingers to flatten it a bit.
6. Bake for 12 to 14 minutes, until the cookies are firm, lightly cracked and golden brown. Let them rest briefly on the baking sheets, then transfer them to a rack to finish cooling. Continue the same way with the rest of the dough until all the cookies are baked. Store the cooled cookies in an airtight container for up to 1 week.