Shortbread recipe with cocoa butter, hazelnuts and figs

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  • 355 g flour 00
  • 180 g muscovado sugar
  • 140 g extra virgin olive oil
  • 115 g hazelnut flour
  • 70 g cocoa butter
  • salt
  • 45 g egg yolks
  • 35 g fresh figs

To prepare shortbread biscuits with cocoa butter, hazelnuts and figs, melt the cocoa butter and mix it with the oil. Let the mixture cool in the refrigerator for about 1 hour, until it solidifies again.
Knead the mixture of cocoa butter and oil with muscovado sugar, a pinch of salt, 00 flour and hazelnut flour, egg yolks and very small diced figs. Knead the dough quickly, so as not to heat it too much, obtaining a loaf.
Cover it up and let it rest in the refrigerator for 30 minutes, then roll it out to about 5 mm thick. Cut out some biscuits with round or flower cutters (ø 5-6 cm).
Arrange the biscuits in a baking tray covered with parchment paper and bake them at 170 ° C for about 20 minutes. Take them out of the oven and let them cool.

To know: to reduce the time, instead of rolling out the dough and cutting it with pastry cutters, form balls, mash them a little and bake: you will get more rustic biscuits.

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