If you have loved BISCUITS WITH SEVEN-YEAR FIGS, you'll also love these, which are even easier to make: biscuits with fresh figs and nuts. The seven-year biscuits had a fresh fig filling, almonds and hazelnuts, while these have a fine grain of nuts in the pastry dough, buttery at the right point, chocolate chips and are garnished with a slice of fig and half a walnut gheriglio. They are extremely easy to prepare, just make the shortbread, give it the shape of a cylinder and let it cool in the freezer. Then, once cold, slice it and decorate the cookies. The shortbread contains a pinch of yeast, that makes it a little bit’ softer, lemon zest and cinnamon to give a spicy scent.
You can use both white and black figs: in September both types are smaller but sweeter. These cookies are preserved for a long time and are almost more like delicious pastries than breakfast biscuits. If you don't love nuts, you can use the same amount of almond flour and a whole almond to decorate.
If you want to make the most of the seven-year figs in your sweet and savoury preparations, do not forget to peek through all my RECIPES WITH FIGS, as the CAKE WITH FIGS AND ALMONDS, and COOKED CREAM AND FIG CRUSTS. Or, For those who love salty, the FIG AND BRIE QUICHE, the SALTED CREAMS OF PECORINO AND FIGS or, since it's still hot, my interpretation of the pairing FIG AND MELON HAM. Have a good day!
FOR THE PASTRY:
220 grams of flour 00
80 grams of walnut or almond flour (or very fine grain)
1 whole egg
2 grams baking powder
cinnamon, to taste
100 grams of sugar
50 grams of dark chocolate (you can also omit it if you prefer)
1 teaspoon grated lemon zest
a large pinch of salt
150 grams of butter
6-8 black and white figs
2 tbsp caster or brown sugar
walnuts, to taste
Making biscuits with fresh figs and nuts is quick and easy. First you have to prepare the shortcrust pastry: put the flour on the work surface, flour or walnuts, a pinch of yeast, Salt, sugar, cinnamon, la scorza di limone e l'uovo. Mix coarsely, then add the soft butter and knead until you get a smooth and homogeneous loaf.
Combine the chocolate chips (I recommend using a 72% minimum cocoa chocolate and roughly chop it, taste gains and a lot) e lavorare ancora la pasta frolla con la punta delle dita finché il cioccolato non sarà distribuito uniformemente nell'impasto.
Formare con l'impasto un cilindro del diametro di circa 5 centimetri (like it's a chocolate salami), wrap it in food film and store in the fridge or freezer until the pastry is well cold. This will make it easier to slice your cookies.
When the shortbread is cold, affettare l'impasto a fette spesse un centimetro e schiacciarle leggermente con il palmo della mano, giving a regular shape. Dovete ottenere dei 'biscottoni' rustici e abbastanza spessi. Slice the figs and place a slice of fresh fig on each cookie. Sprinkle the fig slices with a little caster sugar and put in the center of each half-gheriglio of walnut, pressando in modo da farlo aderire all'impasto.
Preheat the oven to 180 degrees static. Bake the biscuits with fresh figs and walnuts for 20 minutes or until the biscuits are lightly browned and the figs withered. Remove from the oven and leave to cool completely before tasting. Bon appétit!
Fresh fig and walnut biscuits are stored for a long time in a tin or container in sealed glass tightly and placed in a non-wet place. As the days go by they will gradually become softer: is normal.