Settembrini, renowned and delicious treats made with a filling of fresh figs, almonds and amaretti, flavored with a pinch of cinnamon. All enclosed in a delicate shortcrust pastry. They keep in an airtight container for up to a week and this is definitely the ideal season to prepare them. However, with a good fig jam, it is possible to try this recipe at any time of the year. Settembrini cookies are perfect for breakfast or to accompany a good cup of tea or coffee. Below, let’s see together how to make them at home in a few simple steps:
Other recipes with figs:
- Difficulty: Easy
- Cost: Affordable
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 16 pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 7/8 cups all-purpose flour (about 8.1 oz)
- 1/2 + 1 tbsp cups powdered sugar
- 1/4 cup almond flour
- 1 tsp baking powder
- one whole egg
- one egg yolk
- 3 1/2 tbsp butter (about 1.8 oz)
- vanilla extract
- 14 oz fresh figs (about 1 lb)
- 2 oz amaretti cookies
- 2 1/2 tbsp brown sugar
- 1/4 cup chopped almonds
- a pinch of ground cinnamon
Steps
Peel the fresh figs, chop them, and cook them in a saucepan with the brown sugar for about 15–20 minutes, stirring constantly.
Coarsely crumble the amaretti and add them to the mixture together with the chopped almonds and a pinch of cinnamon (optional).
Mix everything well, then remove from the heat and let it cool completely. Transfer the bowl to the fridge until ready to use. Meanwhile, prepare the shortcrust pastry.
In a bowl, work the all-purpose flour with the almond flour, baking powder, powdered sugar, the whole egg and the yolk, the butter and the vanilla extract.
Once you obtain a smooth, homogeneous dough, wrap it in plastic wrap and let it firm up in the refrigerator for at least 1 hour.
After the required time, take the shortcrust pastry from the fridge and roll it out into a rectangular sheet about 1/8 inch thick. Cut two equal rectangles from the sheet by dividing it lengthwise.
Fill each strip with the fig mixture, leaving the edges free, and seal the filling well, forming cylinders. Turn them over so the seam is on the bottom and slightly flatten them with your hands.
Transfer the filled cylinders to the fridge for at least 2 hours. With a very sharp knife, cut the cookies and place them on a baking sheet lined with parchment paper.
Bake the Settembrini cookies in a preheated oven at 356°F for about 20 minutes. Once cooled, dust them with powdered sugar and serve.
Bon appétit and… see you next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
