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I plan on making Italian fig cookies. I went to whole food and they had two kinds of figs. Black mission figs that were small and looked hard and unappealing and also lighter and larger Turkish figs that seemed softer and lighter in color, but they did not look all that good either. Can anyone advise on which dried figs are best? I am not a fig eater so I do not have much experience with this.

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Toria

"I like this place and willingly could waste my time in it" - As You Like It,
W. Shakespeare

Well I am going to answer my own question. Today I bought a package of Sunmaid Calymyrna Figs which are light and also a package of Mission figs which are black. I tasted the mission and it had the unmistakable taste of the inside of a fig bar. The other lighter figs did too but the flavor was not as intense and had a bitterish edge. I intend to grind both of them up with some other fruits and nuts to make a filling for cuccidati or Italian fig cookies. I will add some dates and raisins as well as walnuts too.

_________________
Toria

"I like this place and willingly could waste my time in it" - As You Like It,
W. Shakespeare

Well I made the filling for the cookies today. Put the figs, some dates, raisins and a few prunes in the food processor and let it grind. Added cinnamon, a pinch of nutmeg and cloves and some honey per the recipe and a little Grand Marnier instead of the called for brandy. I now need to get some orange marmalade and add some grated peel as the recipe calls for this. Walnuts too will be added. It looks very good. Need to make the dough next then I will make the cookies.

_________________
Toria

"I like this place and willingly could waste my time in it" - As You Like It,
W. Shakespeare