Fig Jam Thumbprint Cookies

By Leite's Culinaria

Ingredients

1 1/4 cups superfine sugar (or blitz granulated sugar in a food processor until finely ground)
Juice of 1/2 lemon (about 1 tablespoon)
2 pieces mastic gum*
1 3/4 cups water
1 2/3 cups soft dried figs (tough stems removed and roughly chopped)
Handful of seedless red or green grapes (halved lengthwise)
1 teaspoon rose water
Seeds from 5 cardamom pods
1/4 cup slivered almonds
3/4 cup confectioners’ sugar
1 1/2 sticks (6 oz) unsalted butter (softened)
1 large egg yolk
Grated zest of 1 orange (about 1 tablespoon) (preferably organic)
1/8 teaspoon fine sea salt
1 1/3 cups all-purpose flour
5 tablespoons Fig Jam

Prep Time30mins
Cook Time55mins
Servings24

Instructions

Make the fig jam

In a medium saucepan, combine the sugar, lemon juice, and crushed mastic. Pour in 1 3/4 cups of water, set over high heat, and bring the mixture to a boil. Boil uncovered until the sugar has dissolved and the mixture is syrupy, about 8 minutes.

Add the figs, grapes, rose water, and cardamom seeds to the pan. Bring the mixture to a boil again, then turn down to a gentle simmer. Allow to simmer, uncovered, until thick and syrupy, about 25 minutes.

Meanwhile, in a dry skillet over low heat, gently toast the almonds, stirring occasionally, until they turn a couple of shades darker (any darker than honey and they’ve gone too far), 3 to 4 minutes. Tip into a bowl to cool and stop the cooking immediately.

Once the fig jam is thick and syrupy, stir in the toasted almonds and cook for 3 minutes more.

Remove jam from the heat. When cool, spoon it into a sterilized 18-ounce (500-ml) jar and cover with a lid. The jam will keep for a couple of months in a lidded jar, and for much longer in the fridge.

Make the thumbprint cookies

In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar, butter, egg yolk, and orange zest together. Add the salt and flour, 1/3 cup (50 g) at a time, until a soft, pliable dough forms.

Roll dough into a ball and chill in the fridge for 20 to 30 minutes.

Preheat oven to 350°F (180°C).

When you’re ready to assemble, have a digital kitchen scale nearby and line a rimmed baking sheet with parchment paper. Weigh out 3/4 ounce (20 g) of the dough (about the size of a walnut) and roll it between your palms to form a ball. Place it on the baking sheet and push down with your thumb to make an indent in the center. Spoon in a little of the fig jam and repeat with the remaining dough and jam.

Bake until beginning to brown around the edges, 12 to 15 minutes. Allow to cool on the baking sheet for a few minutes before moving to a wire rack to cool completely. The cookies will keep in a sealed container for 3 days.