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150 gr of 00 flour

• 50 gr of hazelnuts (toasted)

• 80 grams of butter (cold)

• 100 gr of sugar

• 1 eggs (whole, small)

• 1 pinch of cinnamon (powdered)

• 1/2 teaspoon of baking powder

• 1 pinch of salt

For the stuffing:

• 250 grams of figs (net of waste) (alternatively you can use the jam and follow the same method)

• 30 grams of cane sugar

• 40 gr of dry biscuits

• 2-3 of amaretti

• 1 pinch of cinnamon

• 1/2 of lemon (the grated rind)

To Dust:

• 2 tbs of powdered sugar




Also prepare the shortcrust pastry.

Put the hazelnuts in a mixer and blend them several times, to pulverize them, then put them aside. In the mixer, put the flour and cold butter into pieces and work to obtain a sandblasting. Add the powdered hazelnuts, sugar, egg, cinnamon, baking powder and a pinch of salt. Work the ingredients with a food processor to mix them. Transfer to a lightly floured board, shape a soft and compact dough, flatten it and wrap it in the food wrap, letting it cool in the fridge for at least an hour.

After the cooling time of everything (or better still the following day) take up the pastry and roll it out with a rolling pin in a rectangular sheet of about 4mm thick. Then divide the dough into three long rectangular strips and place the fig mixture in the center of the strips, then close them into cylinders. Then place the cylinders on a baking sheet lined with parchment paper and place in the refrigerator to harden for an hour (let them cool well will ensure the maintenance of the shape after cooking).

After this time, take the cylinders again and cut the cylinders into 4cm pieces. Remove the biscuits from the pan and put them back in the fridge, while the oven reaches a temperature of 180 °.(356° Farhenheit )When the oven is ready, bake the biscuits for 20 minutes. When they are ready, take them out of the oven and transfer them gently on a wire rack to cool them well.

Sprinkle with icing sugar


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