The Settembrini, or fig cookies, are crumbly and wholesome treats with a soft and fragrant center made from fresh figs. They are the perfect cookies to welcome autumn: simple, rustic, and with a flavor reminiscent of past times.
Our version features a shortcrust pastry made with whole wheat flour, offering a more rustic texture and a bold taste, contrasting with the sweetness of the filling. The procedure is really practical: just put all the shortcrust pastry ingredients in the mixer, and in a few moments, you’ll have a compact dough ready to roll out.
The heart of the Settembrini is irresistible: fresh figs cooked with sugar, lemon, cinnamon, and vanilla, enriched with dry biscuits and almonds for a denser and tastier texture.
Perfect to serve at breakfast, as a snack, or as a sweet break at any time of the day, the Fig Settembrini will conquer you at the first bite.
Discover also:
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Summer, Autumn
Ingredients to prepare Settembrini
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/3 cup sugar
- 7 tbsps butter
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1 pinch salt
- 10.5 oz figs
- 1/3 cup dry biscuits
- 1/4 cup almonds
- 1/8 cup sugar
- lemon juice
- cinnamon
- vanilla
Tools to prepare Settembrini
- Food Processor
- Saucepan
- Piping Bag
- Rolling Pin
- Baking Tray
- Parchment Paper
How to prepare Settembrini
In a saucepan, cook the figs with sugar, lemon juice, cinnamon, and vanilla bean seeds for 5 minutes. Let cool.
Pour the figs into the mixer, add dry biscuits and almonds, and blend until smooth.
In the meantime, in a food processor combine flours, sugar, salt, and baking powder.
Blend, then add butter cubes and process until sandy.
Add egg and vanilla extract, then pulse until the dough is soft and compact (add a little flour if too wet or a splash of water if too dry).
Wrap in plastic wrap and let rest in the refrigerator for at least 30 minutes.
Divide the dough into 4 parts and roll out into rectangles (about 9×4 inches).
Place the filling in a piping bag and distribute it in the center of the strips.
Fold the pastry edges to the center and seal well.
Flip the rolls and gently press with a rolling pin to flatten.
Cut into cookies 1-2 cm wide and place on a baking tray lined with parchment paper.
Bake at 350°F for 12-15 minutes, until golden.
Storage
You can store the Settembrini in an airtight container for 4-5 days.
They can be frozen already baked and thawed when needed at room temperature.
Variants
Gluten-free: replace the flour with a 1:1 gluten-free mix.
Vegan: use vegetable butter and replace the egg with a “flax egg” (1 tablespoon ground flax seeds + 3 tablespoons water).
Alternative filling: try them with ready-made fig jam or another autumn preserve.
Tips
If the dough is too sticky, add a little flour.
Cooling the pastry is essential for better handling.
Seal the cookies well to prevent the filling from leaking during baking.
You can also flavor the pastry with a pinch of cinnamon.
FAQ (Questions and Answers)
Can I use dried figs instead of fresh ones?
Yes, just rehydrate them in lukewarm water for 20 minutes and then cook them as per the recipe.
Can I replace the almonds?
Sure, you can use hazelnuts or walnuts.
Can I make the Settembrini in advance?
Yes, you can prepare them the day before and store them in an airtight container.
