Fig and Walnut Stuffed Shortbread

Prep Time 30 minutes
Cook Time 25 minutes
Servings 15 biscuits
These cookies are a classic! Soft and crispy on the outside, while rich and chewy on the inside. Use PRANA dried figs to make a vanilla, chia and fig jam, and walnuts to create the pastry exterior and you have yourself a cookie that rivals the classic Fig Newton. A great little snack for a busy afternoon! For a gluten-free version of this recipe, simply use gluten-free rolled oats.

Fig Filling


  • 1 cup of dried figs (about 10)
  • 3/4 cup of orange or apple juice
  • 1/2 teaspoon of ground vanilla
  • 2 tablespoons of cane sugar
  • 2 tablespoons of chia seeds
  • A pinch of Algarve sea salt


  1. Mix the figs, juice, sugar and vanilla together in a saucepan. Bring to a boil and then simmer 15 minutes. Add the mixture to a food processor and mix with the chia and salt. Add some water if necessary. Set aside.

Walnut Shortbread


  • 1 1/2 cups of oatmeal (gluten-free if desired)
  • 1 cup of walnuts
  • 1/4 cup of coconut palm sugar
  • 1 tablespoon of maple syrup
  • 4 tablespoons of liquid coconut oil
  • 1 tablespoon of chia seeds
  • 1 tablespoon of vanilla essence
  • A pinch of salt


  1. In a food processor, mix together the walnuts and oatmeal to create a fine flour. Transfer into a large bowl, add the sugar, maple syrup, chia, vanilla and salt, then drizzle with coconut oil. Form into a dough by mixing with your hands, then wrap in plastic wrap and refrigerate for 30 minutes.
  2. On parchment paper, roll out the dough to form a base of about 12cm x 28cm. Using a spoon, spread the fig mixture in the center of the dough. Close the dough on each side, so as to cover the liner completely.
  3. Cut into about 15 biscuits and bake for 25 minutes at 350°F. Let cool and enjoy!
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.