Farro Fig Cookies

Farro Fig Cookies

I've been thinking of ways to get some extra protein into my diet...naturally, of course. Farro is very popular in Italy (it was purportedly the grain of choice for the Roman legions!) and incredibly versatile. Nutritionally, it packs a punch with 7 grams of protein per serving, and it’s low-gluten. But it’s still chewy and has a nice nutty flavor, similar to brown rice. Cucidati are a traditional Italian holiday cookie, stuffed with figs. Figs have a number of nutritional benefits, one of them being that they are high in potassium. For athletes, potassium helps to regulating muscle function and prevent muscle cramps. I’ve added farro into the cookie crust for added protein. Stick these snacks in your bike’s bento box, or enjoy them as breakfast on the go!

Ingredients:

Makes about 20 cookies

Ingredients - Cookie Crust

  • 1 1/2 cups whole wheat flour
  • 1 cup cooked farro (regular or ground if you can find it)
  • 1/4 almond milk (you can use regular milk if you like)
  • ¼ cup dark molasses
  • 2 Tablespoons maple syrup
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 eggs (beaten)
  • 1 teaspoons vanilla extract
  • 1 egg white for brushing the tops of the cookies (optional)

 

Ingredients - Cookie Filling

  • 1 8-ounce package (1 1/2 cup dried figs), remember to remove the stems
  • 2-3 pitted dates
  • 1/4 cup slivered almonds
  • 1/4 teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg

Instructions:

Make the filling:

  1. Combine all the ingredients in a food processor and blend well. The mixture should start to stick together...like Playdoh! Remove from the food processor and place in a small bowl. The filling can be made up to a week in advance. Store it in an airtight container in the refrigerator until ready to use.

 

Make the dough:

  1. The dough should start to form into a ball in the bowl of the food processor. It should be slightly sticky, but still firm and able to be formed into a ball with your hands without creating a mess. If it seems too wet, add some more flour 1 tablespoon at a time.
  2. Remove the dough from the food processor and split into two equal parts.
  3. Heat up the oven to 350 degrees and line a baking sheet with parchment paper.
  4. Dust your workspace very lightly with flour. Roll out the dough into a rectangle that is about 12” long, 4” wide and ¼” thick.
  5. Place the filling in a line along the center of the rolled-out dough.
  6. Roll the dough around the filling and press to close. Cut the roll into bars, about 2” long.
  7. Repeat with the remaining dough and filling.
  8. Place on the prepared cookie sheet and brush with the egg white to give the cookies a nice shine!
  9. Bake for 25 minutes, remove from oven and allow to cool. Store in the fridge for a week.
  10. If you have extra filling (or are feeling lazy), feel free to store it in small ziploc bags and use it as an energy gel!