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Fig-Topped Fleur De Sel Cookies

Courses: Dessert

Recipe Ingredients

1 tablespoon 15mlHoney
1/2 cup 118mlPlum wine - plus
1 tablespoon 15mlPlum wine
4   Figs
1 3/4 cups 109g / 3.8ozFlour
3/4 teaspoon 3.8mlBaking powder
1 teaspoon 5mlFleur del sel - plus more
1/2 cup 99g / 3.5ozButter - cut in pieces
2/3 cup 131g / 4.6ozSugar
1 teaspoon 5mlVanilla
1   Egg
  Milk - as needed
1/2 cup 118mlFig jam
1 1/4 cups 182g / 6.4ozMascarpone cheese
1   Shiso leaf - cut thin strips
  = (can be found at Japanese markets)

Recipe Instructions

Combine the honey and one-half cup of the plum wine in a medium saucepan. Heat to boiling. Cut figs into quarters, then cut into eighths horizontally. Add the figs and reduce the heat to barely simmering. Cook until the figs are tender, about 5 minutes. Pour into a glass bowl and allow to cool, or cover and chill overnight.

Heat the oven to 375 degrees. Sift together the flour and baking powder. Stir in 1 teaspoon of the fleur del sel. Set aside.

Cream the butter until light. Add the sugar and beat until blended. Beat in the vanilla and the egg. Add the flour-baking powder mixture and beat until blended. Gather the dough into a ball and divide it in half.

Roll out half the dough on a lightly floured surface to one-fourth-inch thickness. Using a 2-inch scalloped cutter, cut out cookies. Repeat with the remaining dough.

Transfer the cookies to parchment-lined baking sheets. Brush the tops with milk and sprinkle a little fleur del sel on each cookie. Bake until lightly browned around the edges, about 9 to 12 minutes. Cool.

Heat together the fig jam and the remaining 1 tablespoon plum wine, stirring to blend.

Using a large fluted tip with a pastry bag, pipe about 2 teaspoons of mascarpone cheese onto each cookie. Use a slotted spoon to lift the figs out of the liquid and place one on each cookie. Spoon a little warm jam-wine mixture on the top.

Sprinkle several shiso leaf strips over the top of each cookie.

This recipe yields about 32 cookies.

Each cookie: 130 calories; 2 grams protein; 13 grams carbohydrates; 0 fiber; 8 grams fat; 4 grams saturated fat; 28 mg. cholesterol; 95 mg. sodium.

The Los Angeles Times, 09-24-2003


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