Soft Fig Jam and Walnut (Turkish Walnut Stuffed Fig) Cookies
Bring a taste of Turkish flavors to your kitchen with these fig jam and walnut cookies, inspired by the beloved dessert İncir Tatlısı. Combining the rich sweetness of fig jam with the nutty crunch of walnuts, these cookies capture the essence of walnut stuffed figs in a soft and chewy cookie.
Equipment
- Parchment paper
- Sheet pan
- Cooling rack
Measure Your Way
Use the button options below to toggle between metric and US customary! For the most accuracy in baking recipes, I recommend using metric (grams) measurements. 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
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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
Cool the melted butter. Let the melted butter cool for 10 -15 minutes before mixing it with the sugar. Hot butter mixed with sugar can lead to greasy cookies.
Toasting walnuts. Alternatively to toasting on a stovetop, you can toast the walnuts in a 350°F / 180°C oven for 7 - 10 minutes (keep an eye on them!) until they just start to brown and smell toasted, or use store-bought roasted walnuts that are either whole or already in pieces.
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