Ficoco: Fig and Cocoa Spread

Ficoco Fig and Cocoa Spread

I am always looking for new and interesting things to try.  When I was in Whole Foods earlier this week I stumble upon this very cute jar.  Have you ever seen this before?  It is Ficoco a fig and cocoa spread made in Croatia.  It is dark, rich and has a light sweetness from the figs.  I absolutely loved it!  It’s figs and cocoa how can you go wrong?  My favorite was the little chunks of figs.  The cocoa is comes in as a second note with that great bitter sweet taste of dark chocolate.  Also I just love how fig seeds pop in your mouth, it’s a great bonus.  It is definitely a spread and not a preserve, so it is perfect to spread over pastries, dessert cheese, ice cream or even a piece of toast, but won’t work as a filling. 

As soon as I got it home I spread it over a piece of toast and it was a delight.  It was like a new Nutella but totally different.  I wished I had gotten a second jar because I knew that it was going to go fast.  Also it was on sale at half price.  A jar can run you about $6 so I am kicking myself for not stocking up. 

I immediately began to ponder other way I could enjoy my new treat.   That is when I remembered PW’s recipe for shortbread cookies.   Shortbread cookies by themselves are absolutely delightful.  How much better do you think they would be with some Ficoco spread on top?

Well I will tell you.  It was fan-freaking-fantastic!  I was in heaven!  I sat on my couch after dinner with two shortbread cookies, Ficoco spread and a glass of milk.  I dipped the knife in the jar and spread the gorgeous dark spread on the crumbly butter cookie.  When I took a bite I was transported into another dimension.  I sat their with my eyes closed “Mmmmmm-ing” and “Awwwww-ing”, repeatedly saying “this is so good……oh my goodness this is so good!”  

When I opened my eyes Obed sat their with a puzzled half scared look on his face and asked me if I was ok.   I declared, “Heck yeah!”    I then march myself right back into the kitchen and grabbed two more cookies and did it all over again.

I declare get yourself some today!

Print Recipe

Shortbread Cookies (from Pioneer Woman)

• 2 sticks, plus 2 tablespoons regular (salted) butter, softened
• 1 cup sugar
• 2 cups all-purpose flour
• Scant 1 cup corn starch

Preheat oven to 325 degrees.

Cream butter and sugar together. Sift in flour and cornstarch and blend together using a pastry cutter or using a fork until the ingredients all come together.

Form dough into a ball, place in Zip-loc bag, and refrigerate 20 minutes.

Roll onto a lightly floured surface and cut into rounds. Place on a cookie sheet lined with parchment paper or a baking mat.

Bake for 20 minutes. Do not allow shortbread to brown; the edges should have the faintest golden tinge