Discover a taste of Türkiye in every bite of these irresistible soft fig jam and walnut cookies! Inspired by the Turkish dessert, İncir Tatlısı, a sweet treat of tender figs stuffed with crunchy walnuts and simmered in a sugar syrup mixture, these cookies blend the warmth of tradition with the comfort of a classic baked good. Perfect for an afternoon indulgence with a cup of çay (Turkish tea), the deep, fruity sweetness of fig jam pairs perfectly with the nuttiness of freshly toasted walnuts.
NOTE FROM A NOMAD
As a child, being with my grandparents and eating Fig Newtons is a simple yet distinct memory. Maybe because those soft, fruity cookies were the only fig thing I had ever tried for much of my life. Those moments stayed with me, making figs a nostalgic flavor.
While in Türkiye, I learned that the country is not only the world's top producer of figs, but also is considered the birthplace of figs with a deep history dating back to ancient times. The richness, the jamminess, that same honeyed flavor I loved as a kid was there, but deeper and more vibrant in its homeland.
The connection had come full circle - figs, of any kind, made me realize why they've been cherished for millennia and will always taste like a little piece of home for me.
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What Is İncir Tatlısı?
İncir Tatlısı is a traditional Turkish dessert made from dried figs stuffed with walnuts, poached in a sugar syrup or honey, and sometimes flavored with spices or a hint of citrus. This dessert reflects Türkiye's rich history as the birthplace of figs, which have been cultivated in the region for thousands of years.
Want to try? İncir Tatlısı can be found in traditional Turkish restaurants or local dessert shops, especially in regions like Aydın and İzmir where figs are abundant.
Key Ingredients and Substitutions
What makes these chewy fig jam and walnut cookies your next great bake? There are a few key ingredients that make these a cookie you'll want to bake on repeat:
- Fig jam: Use a store bought, good quality thick fig jam. You could also use fig preserves as it also uses the whole fruit. I would not recommend a fig jelly, so be sure to read the label carefully. Jam and preserves contain the whole fruit and jelly is made with only the fruit juice.
- Roasted walnuts: This recipe calls for toasting raw walnuts or using storebought roasted walnuts. If you'd rather use another nut like almonds, hazelnuts, pecans, or pistachios, go for it.
- Cinnamon: A little hint of a warm spice in the dough pairs well with figs.
Find the full list of ingredients, measurements, and instructions in the recipe card below.
How to Make Fig Jam and Walnut (Turkish Walnut Stuffed Fig) Cookies
Step 1: Cut the butter into even slices and place in a small skillet over medium heat. Warm the butter until it is just melted, stirring any of the remaining unmelted parts. Immediately take the pan off the heat and pour the butter in a large mixing bowl. Set aside and let the melted butter cool for 10 - 15 minutes.
Step 2: After the melted butter is cooled, add the white granulated sugar in the bowl with the butter and beat together on medium-high speed for 2 - 3 minutes until creamed and lighter in color. Add the egg and vanilla extract. Beat on medium-high speed until combined.
Step 3: Add in the mixed dry ingredients and mix on low until just combined. Scrape around the bowl with a silicone spatula so everything is incorporated.
Step 4: Dollop the fig jam in large spoonfuls on top of the dough. Using the silicone spatula, gently fold the dough no more than 4 - 5 times to distribute the fig jam throughout the dough without fully mixing it in. Mix gently and do not overmix.
Step 5: Heat a large skillet over medium-high heat. Add the raw walnuts to the hot, dry (no oil) pan in a single layer. Stir frequently until the walnuts start to brown and smell toasted. This takes around 5 minutes. Transfer the walnuts to a plate where they can stay in a single layer to cool evenly. After cooled, chop the walnuts into small pieces.
Step 6: Scoop about 40 grams (~2 rounded tablespoons) of dough for each ball. Between plastic wrap or parchment paper, slightly flatten the dough ball with a flat-bottomed heavy object until the top surface is mostly flat. Spread 5 grams (~1 teaspoon) of fig jam on the top of the dough, then dip into the toasted chopped walnuts, mostly covering the jam. Repeat for all of the dough balls and place on the baking sheet. Bake for 17 - 20 minutes or until the edges of the cookies are golden.
🍪 If you're looking for more cookie recipes, try these Brown Butter Halva Chocolate Chunk Cookies, Tahini Date Chocolate Chunk Cookies, Ube Iced Oatmeal Cookies and Matcha Snickerdoodles!
Variations
- Change the nuts: The classic combination is with walnuts, but you can use almost any other nut. Almonds, hazelnuts, pecans, and pistachios will pair well with figs.
- Change the flavorings: You can replace the cinnamon with a little cardamom or nutmeg. Also, rather than vanilla extract, you could use lemon extract to give it a slightly brighter flavor - less is more, as the fig jam and nut flavors are the main characters.
Equipment
- Mixer: A stand mixer or hand mixer works best here. You can also use a whisk to beat and mix by hand.
- Silicone spatula: A silicone spatula is the best tool for scraping the bowl so all the dough is incorporated, and gently folding in the fig jam.
- Parchment paper: This helps the cookies to bake evenly and prevent them from sticking to the baking sheet.
- Cooling rack: This helps to cool the cookies quickly and evenly, and prevent overbaking by keeping the cookies on a hot baking sheet.
Storage, Freezing, and Making Ahead
- Storage: The cookies will stay fresh in an airtight container at room temperature for up to 5 days.
- Freezing: Both baked cookies and unbaked cookie dough balls can be stored in the freezer for up to 3 months.
- Making Ahead: The cookie dough can be made and refrigerated for up to 3 days before baking. Wait until you are ready to bake to top the dough balls with the fig jam and walnuts.
Test Kitchen Tips
- Fold and swirl the fig jam into the cookie dough as minimally as possible while still distributing it evenly. Too much mixing of the fig jam will fully incorporate the jam into the dough.
- Chilling the dough helps in developing flavor, as well as solidifying the dough more to work with when scooping and topping the cookies.
- I prefer to toast and chop whole raw walnuts, but you can also use store-bought roasted walnuts.
Explore More Recipes
📖 Recipe
Soft Fig Jam and Walnut (Turkish Walnut Stuffed Fig) Cookies
Equipment
- Parchment paper
- Sheet pan
- Cooling rack
Ingredients
Cookie Dough
- 113 grams unsalted butter
- 156 grams all-purpose flour (plain flour)
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 150 grams white granulated sugar
- 1 large egg (55 - 60 grams each with shell), room temperature
- 1 teaspoon vanilla extract
- 113 grams fig jam, chilled
Topping
- 60 grams whole raw walnuts
- 70 grams fig jam
Instructions
- Melt the butter. Cut the butter into even slices and place in a small skillet over medium heat. Warm the butter until it is just melted, stirring any of the remaining unmelted parts. Immediately take the pan off the heat and pour the butter in a large mixing bowl. Set aside and let the melted butter cool for 10 - 15 minutes.113 grams unsalted butter
- Whisk together the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until evenly combined. Set aside.156 grams all-purpose flour (plain flour)¼ teaspoon baking powder¼ teaspoon baking soda½ teaspoon ground cinnamon½ teaspoon fine sea salt
- Beat the butter and sugars. After the melted butter is cooled, add the white granulated sugar in the bowl with the butter and beat together on medium-high speed for 2 - 3 minutes until creamed and lighter in color. Scrape around the bowl with a silicone spatula so everything is incorporated.150 grams white granulated sugar
- Beat in wet ingredients. Add the egg and vanilla extract. Beat on medium-high speed until combined.1 large egg (55 - 60 grams each with shell)1 teaspoon vanilla extract
- Mix in dry ingredients. Add the previously set aside mixed dry ingredients from the medium bowl into the large bowl and mix on low until just combined. Scrape around the bowl with a silicone spatula so everything is incorporated.
- Fold in the jam. Dollop the fig jam in large spoonfuls on top of the dough. Using the silicone spatula, gently fold the dough no more than 4 - 5 times to distribute the fig jam throughout the dough without fully mixing it in. Mix gently and do not overmix.113 grams fig jam
- Chill dough. Cover and chill the dough in the refrigerator for at least 1 hour (up to 72 hours).
- Toast walnuts. While the dough is chilling, heat a large skillet over medium-high heat. Add the raw walnuts to the hot, dry (no oil) pan in a single layer. Stir frequently until the walnuts start to brown and smell toasted. This takes around 5 minutes. Transfer the walnuts to a plate where they can stay in a single layer to cool evenly. After cooled, chop the walnuts into small pieces.60 grams whole raw walnuts
- Preheat the oven. When ready to bake, preheat the oven to 325°F / 160°C. Line large baking sheet with parchment paper.
- Scoop, top, and bake cookies. After the dough is chilled, scoop about 40 grams (~2 rounded tablespoons) of dough for each ball. Between plastic wrap or parchment paper, slightly flatten the dough ball with a flat-bottomed heavy object, like a mug, until the top surface is mostly flat. Spread 5 grams (~1 teaspoon) of fig jam on the top of the dough, then dip into the toasted chopped walnuts mostly covering the jam. Repeat for all of the dough balls and place at least 3 inches apart on the baking sheet. Bake for 17 - 20 minutes or until the edges of the cookies are golden. The centers will still look soft.70 grams fig jam
- Cool. Remove from the oven and allow cookies to cool on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely. Once the baking sheet has cooled, repeat with the remaining dough balls.
Notes
FAQ
Can I swap out the walnuts for another nut?
Yes, you can! The best combination is with walnuts, but you can use almost any other nut. Almonds, hazelnuts, pecans, and pistachios will pair well with figs.
Can I use a homemade fig jam or should I use store-bought?
You can use either! A good quality store-bought fig jam works perfectly for convenience, but if you want a more personalized flavor, homemade fig jam can add a special touch.
Can I add spices to the cookie dough for extra flavor?
Yes, this recipe uses a touch of cinnamon to add warmth and depth to the cookies, but you can also experiment with a little cardamom or nutmeg which should pair well with the fig jam and walnuts.
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