The gluten-free fig cookies are soft shortcrust pastries filled with figs and almonds prepared with a rustic gluten-free and lactose-free shortcrust pastry. These delicious cookies are so tasty that they disappear in no time.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 1 Hour
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 eggs
- 3/4 cup sugar
- 1/3 cup sunflower seed oil (or 3.5 oz of lactose-free butter with lactose less than 0.01% or vegetable)
- 1 cup gluten-free whole rice flour
- 3 tbsp teff flour (gluten-free)
- 3 tbsp gluten-free buckwheat flour
- 2/3 cup gluten-free potato starch
- 1/4 tsp xanthan gum
- 1/4 tsp baking powder for desserts
- 1/2 lemon (grated zest)
- 1/2 vanilla bean
- as needed rice flour (for dusting)
- 10.5 oz figs
- 2 tbsp brown sugar
- 1 lemon (grated zest)
- 1 vanilla bean
- 2/3 cup almond flour
Tools
- 2 Bowls
- 1 Pot
- 1 Baking Pan
Procedure
Peel the figs. Place the figs in a small pot, add the sugar and the aromas. Cook until the mixture is thick. Transfer to a bowl and let cool. Add the almond flour and mix well. Cover and let rest in the fridge overnight.
.
In a bowl, beat the eggs with the sugar, the grated lemon zest, and the vanilla seeds.
Add the oil and mix well.
Combine the flours with the baking powder and xanthan gum.
Knead quickly and wrap in plastic wrap.
Let rest for an hour in the fridge.Roll out half of the dough to 1/8 inch thickness on a sheet of parchment paper lightly dusted with rice flour, forming a rectangle.
Place the fig filling in the center of the pastry about 3/4 inch wide.
Close the pastry like a wallet with the help of the parchment paper.
Place them on a baking sheet lined with parchment paper with the seam down.
Freeze for 20 minutes.
Cut the cookies and bake for 20 minutes in a preheated static oven at 340°F.
Remove from the oven and let cool, dust with powdered sugar.
WARNING: consult the Italian Celiac Association guide and carefully read the ingredients to ensure they are free from gluten contamination
Advice
They keep for 4-5 days in a closed container.
Almond flour can be replaced in the same quantity with hazelnut or pistachio flour.
Almond flour can be replaced in the same quantity with hazelnut or pistachio flour.
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