Fig Cookies

To prepare the fig cookies, the first step is to make the shortcrust pastry. Pour into the bowl of a stand mixer the softened butter cut into cubes 1, a pinch of salt 2, and the zest of half a lemon 3. Work with the flat beater for a few moments,

then, with the stand mixer still running, add the powdered sugar 4. Wait about 1 minute until it's completely absorbed and then add the sifted flour 5. Add the baking powder 6

and finally the beaten egg 7. Mix everything until you get a homogeneous dough 8. Then transfer the dough, using a spatula, onto a sheet of plastic wrap that you have placed on the work surface 9.

Shape it into a loaf, wrap it completely so that no parts are uncovered, and place it in the refrigerator to firm up for at least 2 hours 10. Meanwhile, prepare the fig filling. First, peel them 11, transfer them to a bowl, and mash them with a fork 12. You should obtain 260 grams.

Add the brown sugar 13, the zest of half a lemon 14, and mix the ingredients with the fork to combine all the ingredients 15. 

Pour the obtained mixture into a pan 16 and let it cook for about ten minutes 17. Meanwhile, crumble the cookies by hand 18.

After 10 minutes of cooking, add the cookies to the fig mixture 19 and stir until they are completely combined 20. Then transfer everything into a bowl 21 and let it cool first at room temperature

and then in the refrigerator, covering with plastic wrap only in this last phase 22. After the shortcrust has rested, transfer it to a lightly floured work surface 23 and roll it out to obtain a thickness of about 1/8 inch 24. 

You should obtain a square of 12x12 inches 25. Then cut 3 strips that are 4 inches wide and 12 inches long 26. Take 1/3 of the mixture and place it on the first strip 27 

spreading it well, leaving a few inches from the edge 28. Fold the strip towards the center from both sides 29 to form a filled loaf 30. Repeat the same operation for the other two strips of dough. 

Using a spatula, very gently transfer the loaves onto a tray lined with parchment paper 31. Place in the freezer for 30 minutes. Then take them out and cut them into cubes about 1 1/2 inches 32. Transfer onto a baking sheet lined with parchment paper, well spaced apart 33

and bake in a preheated static oven at 355°F on the middle shelf for 20 minutes. When they are golden, remove the cookies from the oven 34, and wait a few minutes before transferring them to a rack. Let them cool completely and dust with powdered sugar 35 before serving them 36.