I started out with the intention of making fig newtons, and ended up making jelly roll cookies. They’re not that much different from one another. And the reason I switched gears? I took an informal poll here regarding the pending fig newton recipe, with unusual silence, followed by “when are you making donuts again?”.
I thought my kids liked fig newtons – I purchased the raspberry fig newtons, for the record. But it turns out they were just hungry, and didn’t have a discerning palate, as they presumably do now.
In any case, I made fresh fig jam, and made a round of cookies. I ate them. They were good. And then, I did it again with my favorite fruit spread, and, ah, yes, a little better when it’s the jam you love. So, pick your favorite jelly, fruit spread, or other filling, and try these. They come out of the oven with a crunchy shell – they do soften up to be a fig newton style cookie as they cool, but you can reheat them for a few minutes at about 3oo degrees F to get the slight outer crunch back.
Jelly Roll Cookies
Fig jam ingredients
- 1 cup of apple juice
- 1/4 cup of honey (or other sweetener)
- 8 to 10 fresh figs (I used Black Mission figs)
Note If figs are not in season, you can use dried figs for this recipe and just add 1 1/2 cups of water to it. If you’re using a different jam, you’ll want about 1 cup of it.
Dough ingredients (makes about 16 cookies)
- 3 cups of almond flour
- 1/2 teaspoon of sea salt
- 4 tablespoons of butter (or 1/4 cup of oil)
- 1 egg
- 4 tablespoons of honey (or other sweetener, such as maple syrup)
- 1 tablespoon of vanilla
- To make the fig jam, cut the small stems off the figs (leave the skin on) and place them, with the other ingredients, in a saucepan. Bring it to a boil, and then simmer for about an hour, or until the figs are soft enough to be spread. Cool and place in a food processor or blender until it is smooth.
- Preheat the oven to 350 degrees F.
- For the dough, blend all the ingredients well. I just put it all in a food processor and give it a whirl for a few seconds until a ball of dough forms.
- Separate the dough into 2 balls and chill for a bit.
- Take a ball of dough and place it on the non-stick baking mat (or parchment paper) you’ll be using to bake on.
- Place a piece of parchment paper on top of the ball (or other non-stick sheet) and roll the dough out to form a layer of about 12 inches by 4 inches and about 1/2 inch in thickness (about 12″ x 4″ x 1/2″).
- Spread the jam the long way on half of the rolled dough. Now use the non-stick mat to roll the cookie dough over the long way. Press the dough at the ends to sell it.
- Repeat for the second ball of dough.
- Bake the jelly rolls for 15 minutes, or until they are browned on the sides and top.
- Cool and enjoy!