Biscuit fig by Laurent Mariotte

Ingredients

For 8 servings

• •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

Method

1. 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. 2.Add the egg, mix and film. Leave at least two hours in the refrigerator.
3. 3.Wash the figs, remove the peduncle and place in the bowl of the plunger.
4. 4.Add the hazelnut powder and a hint of lemon juice. Mix with the plunger.
5. 5.Remove the dough, cut into two halves and spread in the shape of a rectangle of 30cm x 10cm.
6. 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. 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. 8.Preheat the oven to 170°C.
9. 9.Take out the pods and cut them each in ten equal parts.
10. 10.Bake for 45 minutes. Let cool before tasting or storing in an airtight box.