Fig and apple biscuits, delicious and crunchy with a soft and creamy filling that will blow your mind
Fig and apple biscuits, a treat you absolutely must try: a crumbly, crunchy, and fragrant shortcrust pastry filled with delicious seasonal fruit, delicious to die for!
Let's make these little delights together, perfect for breakfast, as a snack, or anytime you want a sweet treat.
They are delicious in all their simplicity, with an easy recipe that everyone can do.
Grandma's old recipe that will win you over, one leads to another and the filling melts in your mouth.
These fig and apple cookies are truly irresistible, and thanks to the presence of these sweet seasonal fruits, there's no need for too many additions. Their all-natural, wholesome goodness fills every bite with extraordinary indulgence, making them truly special.
Ingredients
- 200 g flour
- 80 g cornstarch
- 100 g granulated sugar One egg + one yolk
- 120 g cold butter Half a teaspoon of baking powder
- 350 g fresh figs
- 2 apples
- 50 g brown sugar Juice of one lemon
- 25 g almond flour
Making fig and apple biscuits
To make these sweets, start by sifting together the flour, cornstarch, and baking powder. Transfer the dry ingredients to a bowl and add the sugar and the very cold butter, cut into pieces. Work the ingredients quickly until they form a sandy mixture. Then add the eggs and work them together until they form a ball. Wrap the dough in plastic wrap and refrigerate for half an hour.
Meanwhile, prepare the filling: peel the figs, cut them into pieces without peeling them, and set them aside in a bowl. Add the apples, chopped into small cubes. In a large skillet, add the brown sugar and the strained lemon juice. Turn the heat to low, and when the sugar begins to dissolve, add the fig pulp and apples. Stir well, cover, and cook until the mixture becomes creamy, stirring frequently. Then, add the almond flour, stir again quickly, and let cool completely.
Remove your dough from the refrigerator and use a rolling pin to cut out two rectangular sheets. Spread the filling lengthwise down the center of each sheet, then fold the edges over themselves. Finally, using a smooth-bladed knife, cut out your biscuits, cutting them into 7-centimeter pieces. Let them rest in the freezer for an hour, then bake in a convection oven at 180°C (350°F) for 12-15 minutes. Once they're golden brown, turn off the oven and let them cool completely before enjoying.
