John Myers
Ingredients for 1 servings:
- 100 g fig(s), dried
- 1 egg(s)
- 50 g sugar
- 1 packet of vanilla sugar
- 1 tsp cocoa powder
- 50 g ground almonds
- 250 g flour
- 1 pinch of baking powder
- 100 g sugar
- 1 egg(s)
- 125 g butter or margarine, soft
- Sugar, for rolling
- Cinnamon, for rolling
Instructions
Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours
Cookies, spiral-shaped and filled with fig paste, for 70 pieces
Filling: Finely chop the dried figs and mix with the egg, sugar, vanilla sugar, cocoa powder, and almonds. Dough: Sift the flour into a bowl and knead it with the remaining ingredients to form a dough. Roll out the dough on a lightly floured surface into a rectangle (40×20 cm) and spread a thin layer of the fig mixture, leaving ½ cm free at the edges. Divide the rectangle in half to create two 20×20 cm squares. Roll both squares tightly, starting at the cut side. Roll in sugar and cinnamon to taste. Place the rolls on a plate lined with cling film, cover, and refrigerate overnight. The next day, cut ½ cm thick slices from the rolls and place them on a baking sheet lined with baking paper. Bake in an oven preheated to 180°C (350°F) for about 10 minutes. After baking, let them cool on a wire rack.
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