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!
