Welcome September, with your milder temperatures, fresh evenings, the leaves that start to turn yellow and the sweetest figs ever: here are the biscuits with seven-year figs. A soft shortbread encloses a creamy filling, scented, rich in fresh figs and dried fruits. Of course they will remind you of the Settembrini biscuits of the Barilla White Mill, celebrating the figs of this period, small and sweet.
In fact, figs and grapes introduce us to autumn with their sweetness and promise us a month of goodness and warmth still summer. Take advantage, then, to take a look at all my RECIPES WITH FIGS, like the softest CAKE WITH FIGS AND ALMONDS or the COOKED CREAM AND FIG CRUSTS, and all my RELATED #8217 LINKS. I suggest you use fresh figs, black or white or even the two types together. You can also use fig jam at another time of year, but the cookies will be much sweeter (for me a little’ cloying) and the risk that jam (softer than fresh figs) out of cooking there's, I can't deny it.
The recipe is easy to execute, but you have to respect the rest times in the freezer, that will make the dough harder. Like this, you can both cut it more easily, both to be sure that in baking the biscuits keep the shape you have given them. These cookies are easy to make and are stored for a long time, up to a week, always soft and good. They will cheer up your September breakfasts, ahead of the first cold. Have a good day!
FOR THE PASTRY:
300 grams of flour 00
1 whole egg
4 grams baking powder
a pinch of cinnamon
100 grams of sugar
1 teaspoon grated lemon zest
a large pinch of salt
150 grams of butter
FOR THE FIG FILLING:
400 grams of fresh figs
2 tablespoons wildflower honey
a pinch of salt
a little grated lemon
a pinch of cinnamon
a pinch of black pepper (Optional)
60 grams of toasted almonds and hazelnuts
icing sugar, to taste.
Biscuits with seven-year figs are very easy to prepare. You can also use fig jam, but since we're in season I recommend using seven-year figs, particularly sweet.
FOR THE STUFFING: peel the figs, tear them apart and put them in a pan with honey, lemon zest, Salt, pepper if you like. Chop the dried fruit into the grain and add it to the figs. Cook fig compote for 10 or 15 minutes, until it has become consistent and dense. Put the compote in a bowl and let it cool completely. When it is at room temperature, put it in the freezer for 10 minutes.
FOR THE PASTRY: put flour on the work surface, sugar, Salt, the whole egg, cinnamon, baking powder and lemon zest. Work with your fingertips until you get a coarse dough, then add the butter. Work the pastry until smooth. If it turns out to be a little dry and sandy, add a tablespoon of milk. Wrap the loaf in food film and refrigerate for 30 minutes.
When shortcrust and filling pastry will be cold, you can make the biscuits with the figs. Pull the shortcrust pastry into a thin rectangular pastry (to handle it more easily you can also make two rectangles) thick half an inch. Trim the edges with a knife, as you can see in the pictures. Place the fig and dried fruit filling in the center of the rectangles and, as you can see in the pictures, fold on the filling first one side and then the other. Wrap the fig roll in food film and store it in a freezer for at least 15-20 minutes. Once the roll has hardened, you can cut it more easily. Cut into thick pieces 2,5 centimeters and place each cookie on the oven paper. Put them back in the freezer for 10 minutes.
As the cookies cool down, Preheat the oven to 180 degrees static. Bake the biscuits with seven-medium figs for 20 minutes or until they are lightly browned. Allow to cool completely before sprinkle the biscuits with icing sugar.
Seven fig biscuits are preserved, soft and tasty, up to a week. Keep them in an airtight tin box and enjoy them for breakfast or whenever you prefer. They are good at all times of the day. Bon appétit!