Settembrini are delicious cookies made in September when our fig trees are full of sweet and perfectly ripe figs! As usual, I try to follow tradition and use seasonal products in my kitchen, so here is my simple recipe to make these delicious Fig Cookies even tastier and crunchier!
You will need…
First, let’s make the shortcrust pastry by mixing all the ingredients to get a firm but malleable dough. Then let it rest in the fridge while we create the filling.
Peel the figs to extract only the pulp and place them in a saucepan together with the lemon peel, vanilla and sugar. Let the ingredients thicken on the stove stirring until the mixture is soft. It will take about 15 minutes. Add the crumbled amaretti, the walnuts and the chopped hazelnuts. Take off the heat and let it cool.
Tip - Another variant:
If you don’t have fresh figs a perfect alternative is to use fig jam (I love Rigoni di Asiago Organic spread). In this case, you can create the filling by mixing the already sweetened jam with the crumbled amaretti cookies, walnuts and hazelnuts. This filling is ready to use at room temperature!
Now we are ready to roll out the shortcrust pastry to a thickness of 3 mm forming a long rectangle. Spread the fig filling in the center and leave space on both sides to fold the pastry.
Close the shortcrust pastry and let it cool in the fridge for about 30 minutes or in the freezer for 15 minutes.
Once removed from the fridge, cut the fig cookies (I measure about 2.5 cm for each cookie). Bake in a static oven at 180° for about 15 minutes, in the medium-low part of the oven, until golden brown.
Let the cookies cool and sprinkle with icing sugar!
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