Food & Drink, Let's cook with Nonna Rosa

Settembrini, Fig Cookies | Anna’s sweets

The summer season is now over, but fortunately, September brings us wonderful fruits with red and sweet flesh… figs! There are countless recipes that can be made with these fruits, and I’m proposing to you ‘Settembrini,’ cookies with a tender fig heart, wrapped in a crumbly shortcrust pastry shell.

For the shortcrust pastry:

200g butter

120g powdered sugar

A pinch of salt

Lemon zest

2 eggs

400g flour

6g baking powder

For the filling:

300g skinless figs

60g brown sugar

Juice of half a lemon

100g almond flour

Procedure:

Combine butter, sugar, and salt in a bowl to make the shortcrust pastry. Then add the eggs, mix in the flour and baking powder, and blend until you form a homogeneous dough. Finally, refrigerate the dough. For the filling, put the fig pulp in a pot with sugar and lemon juice, and cook over medium heat for about 15 minutes. Transfer the jam to a bowl, and once it’s warm, add the almond flour. Wait for the filling to cool completely before forming the cookies. Next, roll out the dough to a thickness of half a centimeter. Place a horizontal strip of filling, then use a sheet of parchment paper to help roll the dough, enclosing the filling strip and forming cylinders. Let the cylinders rest in the refrigerator for an hour. Afterward, cut the cylinders into various cookies and bake in an oven at 180 degrees Celsius for about 15 minutes. Finally, dust with powdered sugar and enjoy!”

Anna Canevese

Anna Canevese is 21 years old from Jesolo. After obtaining a diploma from the IPSEOA “Elena Cornaro”, she attended ALMA, a prestigious International School of cooking, pastry and hospitality, where she learned all the best pastry techniques (patisserie products, mousses, chocolates, ice creams and cakes) and practiced at a renowned pastry shop in Milan. She obtained her diploma of Professional Pastry Chef, with full marks and now delights the guests of Hotel Danieli, the most prestigious one in Venice.