Description
Crunchy biscuit with delicate filling of figs, the like of cookie Figolus (of transcr. "vigolo", from the French. figue, "figs" - figs) that are sold on the shelves of France. My little foodie loves figs, especially for him I made a homemade version of this cookie. I suggest to you to pamper your loved ones.
Ingredients
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Brown sugar
90 g
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Butter
120 g
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Flour almond
45 g
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Flour
150 g
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Salt
-
Yolk egg
1 piece
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Figs
300 g
Cooking
Figs (300 g) soak in cold water for at least 4 hours, preferably overnight. Then shift into a saucepan, add 4 tablespoons of water in which he was steeped and polovina sugar (45 gr). Boil under a lid for 15 minutes. Sugar is better to take cane of the type cassonade, he notes of honey. It is possible to replace white sugar with honey (30 g sugar + 1 tbsp honey).
All to cool and grind in a blender. The stuffing is ready.
Take the paste. Mix softened butter (120 g) with the second half of the sugar (45 g), add almond flour (45 gr), wheat flour (150 grams), a pinch of salt and 1 egg yolk.
Knead the dough. Wrap it in pishevoy the film and put on 1-2 hours in the refrigerator. With the addition of almond flour, this dough is more fragile to work with, but in the end very tasty.
Roll the dough into a rectangle between the parchment and plastic wrap. With a thickness of about 3-5 mm. Cut lengthwise into 3 parts. In the middle of each piece to put the stuffing.
The edges of the dough to seal. It is possible not to be abused, because I have a filling doesn't run out while cooking.
Each billet to be cut into biscuits with a length of 5-6 cm Bake on parchment for 25-30 minutes in a pre-heated oven to 180 gr.
Cool cookies on the grill. Ready! Biscuits, it turns out quite delicate and not cloying on the palate. Very quickly flies! Bon appetit!
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