September cookies are delicious shortcrust biscuits filled with fig jam and chopped almonds, easy and tasty.
Their name comes from September, the peak season for figs. The fig jam is also simple to prepare at home with the recipe you can find by clicking HERE. The shortcrust of these cookies is crumbly and fragrant, easy to prepare with simple ingredients.
These cookies are perfect for breakfast, a snack, or even as a dessert or for a delicious break at any time of the day.
Read how to make September cookies with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour 30 Minutes
- Preparation time: 30 Minutes
- Portions: 4 – 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1.75 cups all-purpose flour
- 1/3 cup sugar
- 3.7 oz butter
- 1 egg
- 1 tsp baking powder
- 1/2 cup fig jam (click for the easy homemade recipe)
- 1/4 cup blanched almonds
- lemon zest (grated from one lemon)
Preparation of September cookies
In a large bowl, mix flour, sugar, baking powder, and grated zest of half a lemon.
Add the butter in small pieces and knead until you have a sandy mixture.
Add the egg and knead again until you have a smooth, homogeneous, and non-sticky dough.
Form a dough ball, wrap it in cling film, and let it rest in the refrigerator for at least an hour.Meanwhile, chop the almonds in a mixer, transfer them to a bowl with the fig jam, and add the grated zest of half a lemon.
Mix thoroughly, cover the bowl with cling film, and put it in the refrigerator until ready to use.After the resting time, roll out the dough on a slightly floured work surface with a rolling pin into a rectangle about 1/5 inch thick and cut strips about 5 inches wide.
Place the jam mixture in the center of the strips and fold the edges over the filling, forming filled rolls.
Place them on a tray, cover with cling film, and refrigerate for at least half an hour.Cut the rolls into slices about an inch thick and place the cookies on a baking tray lined with parchment paper.
Bake in a preheated static oven at 356°F for twenty minutes, until they are lightly golden.
Remove from the oven and let your September cookies cool completely before enjoying them or storing them in tin or airtight containers.
Notes
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