“Nascondini” Biscuits with Caramelized Figs
Level: Easy
Cooking time: 20 minutes
Portions: 6 People
Ingredients
For the shortcrust pastry:
- 100 g softened butter
- 200 g Italian “00” flour
- 1 egg
- 50 g icing sugar
- 1 pinch table salt
- 3 g baking powder
- ½ lemon zest
For the filling:
For decorating :
- Icing sugar to taste
Preparation
- First make the shortcrust pastry. Pour the softened butter cut into small cubes, a pinch of salt and ½ lemon zest into the bowl of a planetary mixer.
- Mix with the flat beater for a while and then add the icing sugar. Mix for another minute and add the sifted flour, baking powder and beaten egg. Knead everything until the dough is smooth. Transfer the mixture onto a sheet of cling film and put it in the fridge for at least 2 hours.
- After the shortcrust pastry has rested, transfer it to a lightly floured worktop and roll it out until it is about 4 mm thick. Form a 30×30 cm square. Then cut three 10 cm wide and 30 cm long strips.
- Take a bit of Cremadelizia Babbi and put it on the first strip, leaving a few cm from the edge. Then fold the strip towards the centre on both sides so form a small stuffed strand. Repeat the same procedure for the other two strips of pastry.
- Very gently place the buns on a tray lined with baking paper. Place in the freezer for 30 minutes.
- Then take them back out and cut them into cubes of about 4 cm. Place them well spaced on a drip pan lined with baking paper and bake on the centre shelf of a conventional oven preheated to 180 °C for 20 minutes.
- When cold, sprinkle with icing sugar.
Ingredients
For the shortcrust pastry:
- 100 g softened butter
- 200 g Italian “00” flour
- 1 egg
- 50 g icing sugar
- 1 pinch table salt
- 3 g baking powder
- ½ lemon zest
For the filling:
For decorating :
- Icing sugar to taste
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