- 6 oz fruitcake fruit mix
- 2 oz raisins
- 2 oz dried figs, chopped
- 1 Tbs Amoretti Organolicious Agave Nectar
- 2 Tbs Amoretti Premium Champagne Syrup
- 1 Tbs freshly squeezed lemon juice
- 3 oz chopped pecans
- 1 stick unsalted butter, at room temperature
- ¼ tsp ground cloves
- ½ cup superfine sugar
- ¼ cup light brown sugar, firmly packed
- 1 egg
- 1⅓ cups all-purpose flour
Cut off the stems and coarsely chop the figs. In a medium bowl, combine the figs, raisins, fruitcake mix, honey, champagne syrup, lemon juice, pecans, and a pinch of salt. Cover the bowl with plastic wrap and allow the mixture to sit overnight at room temperature.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium speed until light and fluffy. Reduce the mixer speed to low, add the ground cloves and egg and mix until incorporated. With the mixer speed still on low, slowly add the flour just until combined. Add the fruit mixture, including any liquid in the bowl. On a floured surface, roll the dough into a log, 2 inches thick and 18 inches long. Refrigerate the dough until firm.
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Cut the log into ½-inch thick slices. Place the slices ½-inch apart on the baking sheet and bake at 350°F for 15 to 20 minutes, or until lightly golden. Cool the cookies on the cookie sheet for 5 minutes, then move the cookies to a cooling rack to cool completely.