The cookies with figs and walnuts are a tastier and richer version of the classic ‘Settembrini’, the famous cookies filled with fig jam. In my version, I added dried fruit and in some, a few drops of dark chocolate. The recipe is simple and quick, the result truly special. If you want to try a quicker version, try the cookies with figs and almonds.
To prepare the new version, I used fresh figs instead of jam and made a compote by cooking them for fifteen minutes. I then added amaretti, walnuts, and chopped almonds and wrapped the mixture in a roll of shortcrust pastry that I sliced and baked.
The process is easy and takes little time, to speed it up further use ready-made fig jam or prepare it yourself following my fig jam recipe.
If you love figs, try these other recipes:
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 40 Minutes
- Portions: 20 Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Summer, Fall
- Energy 186.08 (Kcal)
- Carbohydrates 19.79 (g) of which sugars 9.16 (g)
- Proteins 2.85 (g)
- Fat 11.07 (g) of which saturated 5.03 (g)of which unsaturated 3.35 (g)
- Fibers 1.51 (g)
- Sodium 11.55 (mg)
Indicative values for a portion of 35 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 cups all-purpose flour
- 6.5 tbsp butter
- 5.5 tbsp butter
- 1 egg (medium)
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp lemon zest (grated)
- 1 lb figs (fresh)
- 2/3 cup sugar
- 2 tbsp lemon juice
- Half tsp lemon zest (grated)
- 0.9 oz amaretti
- 1/3 cup almond flour
- 1.8 oz walnuts (roughly chopped)
- 0.7 oz almonds (roughly chopped)
- 0.9 oz dark chocolate 50% (optional, I added a few pieces in some)
Tools
- 1 Bowl
- 1 Scale
- 1 Small pot
- 1 Cutting board
- 1 Pastry board
- 1 Rolling pin
Procedure
Wash the figs, remove the skin, and cut them into pieces. Place them in a small pot with sugar, lemon juice, and zest.
Place on the stove and cook on low heat, stirring often for 15/20 minutes.
The compote is ready, let it cool while you prepare the shortcrust pastry.
Cut the butter into cubes, place it in a bowl and leave it out of the fridge for 10 minutes. Add the flour and rub the mixture to obtain crumbs, then add sugar, egg, vanilla, grated lemon zest, and baking powder. Work everything quickly until you get a homogeneous dough, flatten it, wrap it with plastic wrap, and place it in the fridge for 30 minutes.
Pour the fig compote into a bowl, add crumbled amaretti, almond flour, roughly chopped walnuts, and almonds. Mix well.
Roll out the shortcrust pastry with a rolling pin to form a rectangle 1/8 inch thick. Cut it into two parts to form two long rectangles, distribute the filling in the center, forming two long logs and fold the outer pastry towards the center from both sides, overlapping slightly.
In one part of the filling, I added dark chocolate chips, but it’s completely optional. Add it if you like.
Place the two logs in the fridge for 30 minutes, then with a very sharp knife, cut cookies 1 inch thick, place them gently on a baking tray lined with parchment paper and put them in the fridge while the oven heats up.
Bake the cookies in a preheated static oven at 350°F for 15 minutes or until golden. Remove them from the oven and let them cool completely before transferring them to a plate.
The cookies with figs and walnuts are ready, sprinkle them with a little powdered sugar and serve.
Advice
Storage
The cookies with figs and walnuts can be stored for a few days at room temperature in an airtight container.
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