Method

Preheat the oven to 350°F (175°C). In a bowl, mix together all-purpose flour, cocoa powder, baking soda, and salt. In another bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time, followed by vanilla extract. Gradually add the dry ingredients to the wet ingredients and mix until combined. Fold in chopped walnuts.

Bake the Cookies

Drop spoonfuls of the dough onto a baking sheet lined with parchment paper, spacing them apart. Bake for 10-12 minutes or until the edges are firm. Let cool on wire racks.

Fig Almond Confection

Prepare the Fig Almond Mixture

In a saucepan, combine chopped figs, chopped almonds, honey, and water. Cook over medium heat until the mixture thickens, stirring frequently, about 10-15 minutes. Remove from heat and let cool slightly.

Shape the Confection

Spread the mixture onto a parchment-lined baking dish and press it down firmly. Allow to cool completely, then cut into squares.

Pistachio Nougat

Cook the Sugar Mixture

In a saucepan, combine granulated sugar, corn syrup, and water. Cook over medium heat until the sugar dissolves. Bring to a boil and cook without stirring until the mixture reaches 250°F (121°C) on a candy thermometer.

Whip the Egg Whites

While the sugar mixture cooks, beat the egg whites in a clean bowl until soft peaks form. Once the sugar mixture reaches the desired temperature, slowly pour it into the whipped egg whites while continuing to beat until the mixture is thick and glossy.

Add Pistachios and Vanilla

Fold in the shelled pistachios and vanilla extract. Spread the nougat mixture into a greased and parchment-lined dish. Allow to cool completely before cutting into pieces.

Cookies And Confection Plate Recipe