Between the end of summer and the beginning of autumn, when the figs are ripe and ready to be harvested, it is the best time to prepare these delicious hazelnut shortcrust pastry biscuits, ideal for breakfast, as a snack or for whenever you want you!
Let's put on our apron and let's get started!
INGREDIENTS for approximately 18 biscuits:
For the hazelnut shortcrust pastry:
25 g shelled hazelnuts
150 g granulated white sugar
80 g corn starch (cornflour)
16 g (1 sachet) baking powder for cakes
150 g 00 flour
30 g low-fat milk
1 medium whole egg
125 g cold butter
For the figs jam:
300 g figs net of waste
the zest of 1 lemon
45 g dry biscuits
50 g granulated white sugar
PREPARATION
Preparation of figs jam
Tear the peeled figs by hand and transfer them into a large pan, together with the sugar and grated lemon zest:
Heat over a very low heat, stirring constantly, until a jam is obtained:
Boil for about 5 minutes, then remove from the heat and transfer to a bowl: Crush the dry biscuits by hand and add them to the jam, mixing well:
Crush the dry biscuits by hand and add them to the jam, mixing well:
Leave to cool completely.
Preparation of the hazelnut shortcrust pastry
If like me you decide to use hazelnuts with shell, first shell them and remove the dark skin in this way.
Boil some water in a pan and immerse the shelled hazelnuts in it, leaving them to boil for 3 - 4 minutes:
Drain them and immediately transfer them to a bowl of cold water:
Remove the skin from each hazelnut, leaving the others into the cold water:
Chop the stripped hazelnuts quite finely into a mixer or with the help of a mortar:
In a larger mixer, pour the flour, the chopped hazelnuts and the cold butter cut into pieces and chop:
Then combine the corn starch, yeast and sugar and chop again:
Pour the grainy mixture onto a pastry board, make a well in the center and add the whole egg and milk:
Knead vigorously by hand until a soft and compact dough is obtained, which must be wrapped in transparent film and left to rest in the fridge for at least half an hour:
After this time, divide the hazelnut shortcrust pastry into three equal parts and roll out each part with a rolling pin, between two sheets of baking paper, until you obtain a rectangle 4 - 5 millimeters thick:
Arrange a third of the now cold jam along the central part of the first rectangle of dough and close by overlapping the two sides:
Be careful, if you use too much filling, when you close the roll you will see it peeking out and the two sides of the dough may not fit together well:
Repeat the same operations with the other two portions of shortcrust pastry, placing each roll in the freezer as soon as it is completed and leaving it there for about twenty minutes (this will help to cut them effortlessly).
Then divide each roll into 6 equal parts:
Arrange the filled pieces on a baking tray lined with baking paper:
Cook in STATIC OVEN preheated to 175°C for 15 – 20 minutes, using the medium-low shelf of the oven.
The biscuits will be ready when they have taken on a warm golden colour!
Leave the biscuits to cool on the tray and then dust them with icing sugar (or enjoy them just as they are).
Happy tasting:
Store Settembrini Biscuits for 2 - 3 days at room temperature, tightly closed into a proper container.
If you want to download the card for this recipe, click here:
Comments