-
1
1.
-
2
Heat cashew butter until it is soft.
-
3
Mix in date paste and vanilla extract.
-
4
In a separate bowl, whisk together the almond flour, cinnamon, and salt.
-
5
Add dry ingredients to wet ones and mix until fully incorporated.
-
6
Place in the fridge for at least 1 hour to firm up.
-
7
2.
-
8
In the base of a food processor, add all filling ingredients and blend until a paste forms.
-
9
(Make sure to remove the top of the fig, where there usually is a hard stem.)
-
10
It will not be smooth because of the fig seeds, but it will have a jam-like consistency.
-
11
3.
-
12
Take the dough out of the fridge.
-
13
Preheat the oven to 350F.
-
14
Line a baking pan with parchment paper.
-
15
Cut the dough into 3 equal pieces and roll them into a ball shape.
-
16
Roll the dough out to 1/4-inch thickness between 2 pieces of parchment paper into a long oval shape about 6-8 inches wide.
-
17
Spread 1/3 of the fig filling evenly over each piece of dough.
-
18
Using the parchment paper, roll the dough 1 at a time to create the spiral pinwheel center.
-
19
Tuck in the sides and bake in preheated oven for 15-17 minutes, or until the ends just turn golden brown.
-
20
Let cool completely.
-
21
4.
-
22
Cut the dough logs with a sharp knife into 1/2 thick cookies.
-
23
Lay them on the lined baking pan and bake them for 10 more minutes, flipping halfway through.
-
24
Let cool before storing in an airtight container in the fridge.
