This fig cookies ancient biscuits’ recipe (biscotti ai fichi) comes from Sicily countryside, when peasants are using a simple techniques to make the precious figs dried.
The sun will make them dry on wooden benches covered with white cotton to avoid the insects to bite them.
After the drying, they are put in tin boxes and there the figs can stay until you need them.
Then to boil them in bay leaves to revive them!!
Usually you collect the figs in summer and you will use to make the dessert biscuits in Christmas period. Come and take a bite with us!
SERVING: 12 cookies
For the pastry:
- 2½ cups “00” flour
- ⅓ cup brown sugar
- ¼ teaspoon baking powder
- ½ cup shortening
- 2 tablespoons butter
- ½ cup milk
- 1 egg, beaten
- 1½ cups dried figs
- ¾ cup golden raisins
- ¼ cup slivered almonds
- ¼ cup white sugar
- A ground black pepper pinch
- ¼ cup hot water
- ¼ teaspoon ground cinnamon
In a large bowl, mix flour, ⅓ cup sugar and baking powder.
Put in shortening and butter and mix all.
Stir in the milk and the beaten egg until the dough is plain and smooth.
Divide the dough into 2 pieces and refrigerate for 2 hours.
Grind the figs, raisins and almonds together or chopped them together. In another bowl, stir together the ¼ cup of sugar, hot water, cinnamon and pepper.
Stir in the fruit mixture, cover and set aside until the dough is ready.
Preheat oven to 175.
Roll each piece of the dough out to a 12 rectangles.
With the tablespoon fill each rectangle, and roll them up.
Bake for 20 to 25 minutes in the oven, until golden brown.
Your Sicilian fig cookies is now ready to be served!