Fig biscuit by Laurent Mariotte

Ingredients

8 servings

• 15 very ripe figs
• 50 g hazelnut flour
• 1 dash of lemon juice
• 150 g T55 flour
• 50 g chestnut flour
• 120 g butter
• 60 g icing sugar
• 1 pinch of salt
• beaten egg

Steps

1. 1

   Combine the dough ingredients in a mixing bowl (T55 flour, chestnut flour, butter, icing sugar, salt) except for the egg yolk and rub together with your fingers.

2. 2

   Add the egg, mix and wrap in plastic film. Let it rest in the refrigerator for at least two hours.

3. 3

   Wash the figs, remove the stalks and place in the bowl of an immersion blender.

4. 4

   Add the hazelnut powder and a dash of lemon juice. Blend using the immersion blender.

5. 5

   Take out the dough, cut into two halves and roll out into a 30cm x 10cm rectangle.

6. 6

   Place the fig compote in the center of the strips; moisten one edge of each rectangle with water and fold the dough over itself to form a flat log.

7. 7

   Place the logs on a baking tray covered with parchment paper and put them in the freezer for 30 minutes (to make cutting the biscuits easier).

8. 8

   Preheat the oven to 170°C.

9. 9

   Take out the logs and cut each one into ten equal parts.

10. 10

    Bake for 45 minutes. Let cool before enjoying or storing in an airtight container.