The Shortbread Cookies with Figs, Hazelnuts, and Chocolate are an energy boost for athletes and so delicious it’s hard to resist taking a bite. The recipe is very easy: prepare a filling with fresh figs, hazelnuts, and chocolate, and stuff a shortbread base. Roll it, cut into slices, and bake!
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- Difficulty: Very Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 18 cookies
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Summer, Autumn
- Energy 224.73 (Kcal)
- Carbohydrates 27.14 (g) of which sugars 12.75 (g)
- Proteins 4.02 (g)
- Fat 11.99 (g) of which saturated 5.60 (g)of which unsaturated 5.91 (g)
- Fibers 2.25 (g)
- Sodium 55.38 (mg)
Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup butter
- 2/3 cup raw cane sugar
- 2 eggs (medium)
- 1/2 tsp fine salt
- 1 tsp lemon zest (grated)
- 4 cups figs
- 3.5 oz 70% dark chocolate
- 3/4 cup toasted hazelnuts
Tools
- Kitchen Scale
- Pastry Board
- Bowl
- Rolling Pin
- Parchment Paper
Steps
Pour the sifted flour into the mixer, add the diced butter, sugar, eggs, lemon zest, and salt. Give it an initial mix, then turn it out onto the pastry board and form a dough ball, wrap it in parchment paper and let it rest in the fridge for 15 minutes. After the time has passed, roll out the shortbread with parchment paper underneath and form a rectangle.
Peel the figs, chop them with a mezzaluna, and place them in a bowl. Chop the hazelnuts and chocolate with a mixer, add them to the figs, and mix the composition.
Spread the filling evenly over the rectangle of shortbread. Fold it from the longer side using the paper to help and form a roll. Wrap it like a candy and let it rest in the fridge for 15 minutes.
Preheat the oven to 350°F in static mode. Remove the roll from the fridge, cut slices of 3/4 inch and place them spaced apart on a baking sheet lined with parchment paper. Bake in the center of the oven for 30 minutes. Remove from the oven, allow to cool, and store in the fridge. The Shortbread Cookies with Figs, Hazelnuts, and Chocolate are delicious when eaten cold from the fridge!
