Dried figs, ground right into the dough, offer the sturdy hazelnut shortbread pockets of fruitiness. The nuts taste even toastier alongside the malted sweetness of barley, while olive oil contributes to the cookie’s crispness and overall Mediterranean warmth.
TIP: Kalamata figs are the driest and work best here. You can also use Calimyrna, but Black Mission are too moist.
makes about 4 dozen
no eggs
1. Position a rack in the center of the oven and preheat to 325°F. Line two half sheet pans with parchment paper.
2. Pulse the hazelnuts in a food processor until finely ground. Transfer to a medium bowl. Pulse the figs and barley flour in the processor until the figs are finely ground. It’s OK if there are a few tiny pebbles remaining. Transfer to the bowl with the hazelnuts.
3. Add the butter, oil, and granulated sugar to the processor (no need to clean the bowl), and pulse, scraping the bowl occasionally, until very smooth. Pulse in the vanilla until incorporated. Add the all-purpose flour and pulse until all traces of flour disappear. Add the hazelnut mixture and pulse until evenly distributed.
4. Using a teaspoon measure, scoop the dough onto a sheet of wax or parchment paper. Roll each piece into a ½-inch-diameter log, then curve into a half-moon and place on the prepared pans, spacing the cookies ½ inch apart. Pinch the ends of each half-moon to create a crescent-moon shape.
5. Bake one sheet at a time until the cookies are golden brown at the edges, about 20 minutes.
6. Cool completely on the pans on wire racks. Dust with confectioners’ sugar before serving, if you’d like.
The cookies will keep for up to 1 week at room temperature or up to 1 month in the freezer.