Biscuit fig by Laurent Mariotte
- Total time
- 1 h 15
- servings
- 8 servings
- Dish type
- Other
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Prep
30 min
Cook
45 min
Total time
1 h 15
Ingredients
Ingredients
- 15 15 very ripe figs
- 50 g 50 g hazelnut powder
- 1 1 lines of lemon juice
- 150 g 150 g of flour T55
- 50 g 50 g chestnut flour
- 120 g 120 g butter
- 60 g 60 g of icing sugar
- 1 pincée 1 pinches of salt
- beaten egg
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Method
- 1
Gather the dough ingredients in a salad bowl (T55 flour, chestnut flour, butter, ice sugar, salt) except egg yolk and sand with your fingers.
- 2
Add the egg, mix and film. Leave at least two hours in the refrigerator.
- 3
Wash the figs, remove the peduncle and place in the bowl of the plunger.
- 4
Add the hazelnut powder and a hint of lemon juice. Mix with the plunger.
- 5
Remove the dough, cut into two halves and spread in the shape of a rectangle of 30cm x 10cm.
- 6
Place the fig compote at the centre of the strips; moisten one edge of each rectangle and fold the dough on itself to form a flat boudin.
- 7
Place the bowls on an oven plate covered with baking paper and place them in the freezer for 30 minutes (to facilitate the cutting of cookies).
- 8
Preheat the oven to 170°C.
- 9
Take out the pods and cut them each in ten equal parts.
- 10
Bake for 45 minutes. Let cool before tasting or storing in an airtight box.
Source : marmiton
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