Sweet & Savory Rosemary Fig Jam Thumbprint Cookies
These sweet-and-savory rosemary fig jam cookies (biscuits??) are bizarre and delicious. Bizarrely delicious. Is it a dessert?? An appetizer?? Look, I’m not the boss of you.
You can see all my favorite unleavened recipes here!
They’re perfect on a charcuterie board or to finish off a meal, or as a snack standing at the counter on a Tuesday. They’d also be a perfect addition to a wedding or baby shower, or finger foods brunch.
For once, I actually tried out a new unleavened recipe *before* the Days of Unleavened Bread. And it was so good that I had to rush finishing it so I could share it right away. These are definitely going to be on the table for our Passover meal this weekend!
One thing before we dive in: I keep the Days of Unleavened Bread (the week following Passover) as laid out in the bible, so I avoid leavening (sometimes called a rising agent). This can be things like yeast, baking powder, sourdough starter, etc. (definition here). My understanding is that some Jewish people (particularly Orthodox Jews) may keep these days differently and also avoid flour and certain grains. I can’t speak to that in any way, and only you know how you keep the Passover season. You do you. But please don’t send me angry comments, you have been warned 🙂
I haven’t made too many tweaks to the original recipe. I did find that I didn’t need all of the flour called for, so have noted that in the recipe notes. Additionally, I’d decrease the sugar just a bit next time, to really balance the sweet and savory aspects.
One thing that’s great about these rosemary fig jam cookies is that you can prep the dough ahead of time. It needs to rest in the fridge anyway for an hour, but I made mine a couple days ahead and then just baked them fresh. Huzzah for prep-ahead desserts!
How to make these sweet & savory cookies
In the bowl of your stand mixer, cream together the sugar and softened butter. Cream in the egg as well.
Add in the salt, almond extract, minced rosemary, chili flakes, and almond meal.
Mix in the flour until just combined—don’t add it all at once, start with 2 cups then add 1/4 cup at a time until it’s a good texture. You don’t want it super dry and crumbly, you want it to hold together but not be greasy or super soft.
Wrap it in plastic wrap and let it rest for 1 hour in the refrigerator before continuing.
This step is important so don’t skip it. You can also do everything up to this step a day or two ahead of time if needed, then just bake fresh.
Preheat your oven to 325 F. Line a couple cookie sheets with parchment paper. Grab small pieces of dough (about 2 tablespoons each) and gently roll into balls. Place on the cookie sheet and use your thumb to press an even depression/crater into each one.
Bake for 10 minutes. Then remove them from the oven and, using the end of a wooden spoon, gently redefine the depression (it’s probably puffed a bit), then fill each with jam and sprinkle on a bit of flaky sea salt. Don’t be tempted to massively overfill them, it will spill out.
Return to the oven and bake for another 10 to 12 minutes. Then transfer the cookies to a wire rack to cool completely.
These are just…bafflingly good. And so easy to make. They’re going to be a big treat for us during the Days of Unleavened Bread, but they’ll be a perfect option for a wedding or baby shower, dinner party appetizer, or brunch finger food.
Trust me, if you whip these out at your next gathering, your guests will be wowed!
Adapted slightly from Cup of Sugar, Pinch of Salt
Other delicious appetizers that (mostly) hit the sweet & savory line:
- Savory Parmesan Rosemary Shortbread (Unleavened)
- Spicy Unleavened Cheese Straws (with GF option)
- Jam & Goat Cheese Phyllo Cups (Easy, Fancy Appetizer)
- Brie & Jam Pastry Appetizers
Pin for later!
Sweet & Savory Rosemary Fig Jam Cookies (also unleavened)
These sweet-and-savory rosemary fig jam cookies (biscuits??) are bizarre and delicious. Bizarrely delicious. Is it a dessert?? An appetizer?? I'm not the boss of you. They're perfect on a charcuterie board or to finish off a meal, or as a snack standing at the counter on a Tuesday.
Ingredients
- 1/2 cup of granulated sugar (I go a bit less here)
- 1/2 teaspoon of kosher salt
- 3/4 cup of almond meal
- 1 1/2 cups of unsalted butter, softened
- 1 egg
- 1/2 teaspoon of almond extract
- 2 teaspoons of finely minced fresh rosemary
- 1 teaspoon chili flakes (or less, to taste; I used 1/2 teaspoon)
- 2 1/2 to 3 cups of all-purpose flour
- 1/2 cup of fig jam (Bonne Maman is perfect)
- Flaky sea salt, for sprinkling
Instructions
- In the bowl of your stand mixer, cream together the sugar and softened butter. Cream in the egg as well.
- Add in the salt, almond extract, minced rosemary, chili flakes, and almond meal. Mix in the flour until just combined---don't add it all at once, start with 2 cups then add 1/4 cup at a time until it's a good texture. You don't want it super dry and crumbly, you want it to hold together but not be greasy or super soft.
- Wrap it in plastic wrap and let it rest for 1 hour in the refrigerator before continuing. This step is important so don’t skip it. You can also do everything up to this step a day or two ahead of time if needed, then just bake fresh.
- Preheat your oven to 325 F. Line a couple cookie sheets with parchment paper. Grab small pieces of dough (about 2 tablespoons each) and gently roll into balls. Place on the cookie sheet and use your thumb to press an even depression/crater into each one.
- Bake for 10 minutes. Then remove them from the oven and, using the end of a wooden spoon, gently redefine the depression (it's probably puffed a bit), then fill each with jam and sprinkle on a bit of flaky sea salt. Don't be tempted to massively overfill them, it will spill out.
- Return to the oven and bake for another 10 to 12 minutes. Then transfer the cookies to a wire rack to cool completely.
Notes
- Don't add all your flour at once, start with about 2 cups and then add 1/4 cup at a time until it's the texture you want. You don't want it super dry and crumbly, or it will have trouble staying shaped (but also not super soft and buttery, or it won't hold shape).
- I loved these as-is, but I'd pull back on the sugar even a tiny bit, to really amp up the savory-sweet balance.
- I looooove making these with the special organic, non-GMO heritage wheat flour that I order from Sunrise Mills, which people (myself included) who struggle with gluten-sensitivity and gut issues usually don't have issues with (link below).
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
