The 1980s cookie with the mouthwatering shortbread and settembrini filling.
These fig cookies will turbocharge your breakfast and add a super-healthy vintage twist to snacktime for young and old alike.
[For the shortbread]
- 150g 00 flour
- 60g sugar
- 60g butter
- 1 egg
- 2 tablespoons LIMMI lemon juice
- ½ packet baking powder
[For the filling]
300g of figs (settembrini)
4 tablespoons LIMMI lemon juice
2 tablespoons ground almonds
Mix the egg with the sugar and work it in with the flour, chunks of butter and baking powder. To moisten the mixture, add a couple tablespoons of lemon juice. Knead well until the dough is smooth and soft. Form it into a loaf, cover it with plastic wrap and let it rest in the refrigerator for 30 minutes.
In the meantime, prepare the filling.
Peel the figs, cut them into small pieces and caramelize them in a pan over medium heat, adding the sugar and lemon juice.
Stir gently over moderate heat for approximate 10 to 15 minutes until you achieve a gelatinous consistency to which you’ll add the chopped almonds.
Cool completely to room temperature. To accelerate the process, if you have it pre-made, you can opt for fig jam.
Once the dough has firmed up and the figs have been softened, proceed to assembling the lemon-scented fig-filled cookies.
On a baking sheet covered with baking paper, roll the shortbread into a rectangle shape with a rolling pin. Spread the fig jam into the center of the rectangle. Roll the dough up completely. Now cut the shortbread roll into slices about 3 cm thick. Each rectangle makes a cookie.
Space the settembrini cookies equally apart, then bake them at 180° for approximately 15 to 20 minutes, until golden brown.