Cookies with a heart of figs are SOFT and FRAGRANT! ❤️
published on 20 September, 2024 at 16:25
INGREDIENTS
For the shortcrust pastry:
300g (2 2/5 cups) of all-purpose flour
100g (1/2 cup) of soft butter
150g (3/4 cup) of sugar
1 egg
1 yolk
1 lemon (zest)
For the filling:
400g of chopped figs
30g (1/5 cup) of sugar
50g (3/5 cup) of chopped almonds
50g (1/2 cup) of almond flour
METHOD
1. Pour the chopped figs into a saucepan and cook with the sugar, stirring continuously. You should get a homogeneous mixture, similar to jam, just like that.
2. Pour into a bowl and add the chopped almonds and almond flour. Then set aside and let cool in the fridge.
3. It's time to create the cookie dough.
4. In a bowl, mix the softened butter and sugar until you get a cream. At this point, you can add the eggs. Mix well until you get a homogeneous mixture.
5. Add a bit of flavor! Grate some lemon zest and give it a stir.
6. Add the flour and mix. You should get a workable dough. Knead by hand on a well-floured work surface, creating a smooth and homogeneous dough, like this.
7. Once finished, wrap it in cling film and let it rest in the fridge to firm up for at least half an hour.
8. Now you can work the dough by rolling it out with a rolling pin, but without making it too thin.
9. Trim the excess edges and, using a piping bag, gradually fill strips of shortcrust pastry. Then roll them up to close them. Let these rest in the fridge or freezer for a few minutes to solidify.
10. Cut the rolls into equal-sized cubes and place them on a baking sheet lined with parchment paper. Bake at 180°C for 30 minutes.
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