In a large bowl, beat the butter, sugar, vanilla, cinnamon, and salt with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg. Stir in the flour until just blended. Divide the mixture into 2. Add the figs and walnuts to one part and the apricots and almonds to the other. Roll up the 2 cookie doughs into cling film and chill for an hour. When ready, remove the cling film and cut into slices. Place onto baking trays lined with non stick baking paper. Sprinkle over the remaining caster sugar and bake the cookies in the oven at 200`c until they are golden around the edges, for about 15 minutes. Transfer the cookies to a wire rack to cool completely before serving.

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