I wanted to serve something with figs for my bookclub movie night. I'm showing "A Month By the Lake" and the setting is the Lake Como area of Italy. They mention eating figs a lot, and I have zero hopes of finding fresh figs up here in October, even though my research shows that the second crop of fresh figs should be plentiful about then. I saw Nick make these "X" cookies on PBS's Baking with Julia, and I decided to serve these. There are so many other wonderful recipes that he shares on this site(he is an internet bad boy too re: adapting recipes etc etc LOL)http://www.nickmalgieri.com/recipes/index.html
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I stumbled on Nick Malgieri's website when searching for his "X" cookies. wonderful recipes!
- Thread starter angak
- Start date
Here's one I love from Nick using dried figs REC: Fig & Orange Linzer Torte...
Fig and Orange Linzer Torte
Recipe By :Nick Malgieri
Serving Size : 10
Fig Filling:
2 cups dried figs
1/2 cup orange juice
1/4 cup honey
1/4 teaspoon cinnamon
Walnut Linzer Dough:
1 1/2 cups flour
1 1/2 cups walnut pieces -- finely ground
2/3 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 teaspoon baking powder
1 1/2 sticks butter
1 egg
1 egg yolk
1 teaspoon orange zest -- grated
Garnish:
Confectioners sugar
Lightly butter a 10 by 2-inch deep layer pan.
For the filling, stem and dice the figs and combine with remaining ingredients in a nonreactive saucepan. Bring to a simmer and cook over low heat, stirring occasionally, until figs are soft and mixture is thickened. Stir often as the filling thickens to avoid scorching. Cool and puree in the food processor.
Set a rack in the middle level of the oven and preheat to 350 degrees.
For the dough, combine dry ingredients in a mixing bowl. Rub in butter evenly, making sure mixture does not become pasty. Whisk egg, yolk and orange zest and stir in, continuing to stir until a soft dough forms.
Spread 2/3 the Linzer dough in the bottom of the prepared pan, Evenly spread the filling on the dough, keeping it about 1/2-inch from the edge. Place the remaining dough in a pastry bag fitted with a 1/2-inch plain tube. Pipe 4 lines of the dough, spaced equidistant from each other, over the filling. Pipe 4 more lines diagonal to the first ones. With the remaining dough, pipe a series of small spheres around the edge.
Bake the Linzer Torte for 45 minutes, until the center is firm when gently pressed with a fingertip. Cool in the pan on a rack. Unmold and dust lightly with confectioners' sugar immediately before serving.
Fig and Orange Linzer Torte
Recipe By :Nick Malgieri
Serving Size : 10
Fig Filling:
2 cups dried figs
1/2 cup orange juice
1/4 cup honey
1/4 teaspoon cinnamon
Walnut Linzer Dough:
1 1/2 cups flour
1 1/2 cups walnut pieces -- finely ground
2/3 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 teaspoon baking powder
1 1/2 sticks butter
1 egg
1 egg yolk
1 teaspoon orange zest -- grated
Garnish:
Confectioners sugar
Lightly butter a 10 by 2-inch deep layer pan.
For the filling, stem and dice the figs and combine with remaining ingredients in a nonreactive saucepan. Bring to a simmer and cook over low heat, stirring occasionally, until figs are soft and mixture is thickened. Stir often as the filling thickens to avoid scorching. Cool and puree in the food processor.
Set a rack in the middle level of the oven and preheat to 350 degrees.
For the dough, combine dry ingredients in a mixing bowl. Rub in butter evenly, making sure mixture does not become pasty. Whisk egg, yolk and orange zest and stir in, continuing to stir until a soft dough forms.
Spread 2/3 the Linzer dough in the bottom of the prepared pan, Evenly spread the filling on the dough, keeping it about 1/2-inch from the edge. Place the remaining dough in a pastry bag fitted with a 1/2-inch plain tube. Pipe 4 lines of the dough, spaced equidistant from each other, over the filling. Pipe 4 more lines diagonal to the first ones. With the remaining dough, pipe a series of small spheres around the edge.
Bake the Linzer Torte for 45 minutes, until the center is firm when gently pressed with a fingertip. Cool in the pan on a rack. Unmold and dust lightly with confectioners' sugar immediately before serving.