Do you remember the “Settembrini”, those delicious Italian Mulino Bianco branded biscuits with fig jam? If you too were “addicted”, finished one box after another and still cry over the fact that they are no longer distributed, this recipe is for you. To savor again the joy of a delicious biscuit, which delighted our childhood afternoons and that you can remake at home, on a beautiful September day. They are delicious, try them and believe them!
Ingredients:
- 250 g flour
- 45 g almond flour
- 150 g butter
- 100 g icing sugar
- 1 egg
- vanilla
- a pinch of salt
- Fig jam
- Dried figs (soft)
Knead the butter and sugar with the planetary mixer or by hand. Add the eggs and then the two flours together with the vanilla and salt and form a dough ball that you will cover with cling film. Let the dough rest in the fridge for about an hour and then roll out the dough with a rolling pin to a height of 1/2 cm on the floured pastry board. Trim the edges well.
Prepare the filling.
Cut the dried figs (I recommend the soft ones) into very small pieces and mix with the good quality fig jam until you get a mixture.
The dried figs will give that “chewing” touch typical of the Pavese strudels and Settembrini biscuits
Place a strip of filling on the side closest to you then fold the flap like a strudel making only a turn and a half, no more. With your hands give it a very smooth shape so that the joining side cannot open during cooking and place in a baking pan with the joining side on the bottom.
