“Settembrini” biscuits

INGREDIENTS

• Ingredients for the shortcrust pastry:
• 500 g of 00 flour for cakes;
• 250 g of soft butter;
• 200 g of icing sugar;
• 1 level teaspoon of baking powder;
• The grated zest of 1 lemon;
• 2 egg yolks and 1 whole egg
• Ingredients for the filling;
• 500 g of fresh figs:
• 60 g toasted almond or hazelnut grains;
• 2 tablespoons of acacia honey;
• Grated lemon zest;
• Half a teaspoon of cinnamon
• Or;
• 1 jar of fig jam;
• 2  or 3 tablespoons of chopped hazelnuts or almonds.

STEP

1. Take a bowl, pour in the flour, sugar, yeast, soft butter and knead until the mixture becomes floury, add the eggs and work quickly;
2. Form a loaf, cover with cling film and leave to rest for 1 hour in a cool place;
3. If we decide to stuff our Settembrini with fresh figs, we proceed in this way;
4. Peel the fresh figs and cut them into small pieces;
5. Pour them into a pan and cook them gently for a few minutes;
6. Once they have softened, add the honey, cinnamon, grated lemon zest and finish cooking for a few more minutes, so that the compote dries slightly;
7. Add the chopped almonds and hazelnuts and mix.
8. Remove from heat and allow to cool;
9. Take the shortcrust pastry dough, sprinkle a work surface with flour and then place our dough on it;
10. We roll out our dough with a rolling pin until we obtain a rectangle;
11. Using a knife, divide the rectangle into two or three parts, obtaining strips (depending on the size we want to give to the biscuits), pour into the centre of each strip some fig jam that we have prepared with fresh figs or alternatively the fig jam in a jar, leaving at least 2-3 centimetres of edge free;
12. We roll up the edges, closing them like a wallet, or roll up one side first and then the other, then seal them by pinching them with our fingers;
13. Then turn the strip of dough over, making sure that the top part is at the bottom;
14. Let our stuffed rolls rest in the freezer for at least 1 hour;
15. Once they are completely cold, cut them into slices of about 3/4 cm;
16. Place the slices on a baking tray with baking paper and cook in a hot, static oven at 190 degrees for approximately 20 minutes;
17. Once cooked, let them cool well in the pan, then place them on a tray, sprinkle them with icing sugar and….. enjoy!