Buckwheat and Fig Thumbprints
For the filling
6ounces (about 1 1/4 cups) chopped dried figs
3/4cup sugar
1whole star anise
1cup water
For the cookies
1cup buckwheat flour
1cup unbleached all-purpose flour
1/2teaspoon baking powder
1/2teaspoon kosher salt
12tablespoons (11/2 sticks) unsalted butter, at room temperature
1cup sugar
1large egg
This is a nutty-tasting, wholesome cookie that packs a great flavor combination. The star anise contributes a delicate perfume to the sweet fig filling.
Any leftover filling can be stirred into hot cereal or used as you would any jam.
When figs are in season, you can upgrade the filling by making a fresh fig jam.
For the filling: Combine the figs, sugar, star anise and water in a small saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium-low or low so that the mixture is barely bubbling at the edges. Cook until the figs are very soft, 45 minutes to an hour. Remove the saucepan from the heat, discard the star anise and use an immersion (stick) blender to puree the mixture into a smooth jam.
For the cookies: Combine the flours, baking powder and salt on a sheet of wax paper.
Combine the butter and sugar in the bowl of a stand mixer or hand-held electric mixer; beat on low speed until well blended, then on medium speed for 3 to 4 minutes, until lightened and fluffy. Stop to scrape down the bowl.
Add the egg, beating on low speed just until incorporated.
Add the flour mixture in two additions, beating on low speed until well combined.
Form 48 dough balls of equal size, placing them on a baking sheet (or a large plate that will fit in your refrigerator). Use your thumb or the small end of a melon baller dipped in water to create a indentation at the center of each one. Fill with 1/2 to 1 teaspoon of the filling. Refrigerate for 30 minutes.
Meanwhile, preheat the oven to 350 degrees. Line a few baking sheets with parchment paper or silicone liners.
Arrange the thumbprints on the baking sheets, spacing them at least 2 inches apart. Bake one sheet at a time for 6 minutes, then rotate from front to back; bake for 5 to 7 minutes or until lightly browned around the edges.
Transfer the cookies to a wire rack to cool completely. Repeat to bake all the thumbprints.
NOTE: To make the filling using fresh figs, cook 12 ounces of figs cut into small dice, 1 pound of sugar and 1 star anise pod in a saucepan over medium heat, stirring frequently, until the figs become soft and the sugar has dissolved. Cook, with the mixture barely bubbling, until the figs have completely broken down and the preserves are set.
Nutrition Per cookie: 80 calories, 0 g protein, 12 g carbohydrates, 3 g fat, 2 g saturated fat, 10 mg cholesterol, 25 mg sodium, 0 g dietary fiber, 8 g sugar
Makes 48 21/4-inch LOW FAT cookies
From Sarah Malphrus, executive pastry chef at Woodberry Kitchen, Artifact Coffee, Shoo-Fly and Parts &Labor in Baltimore.
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