I have been following Valentina Loi in Instagram in the past years, she creates simple and rustic recipes.
Last year she posted these cookies on her profile and I became crazy for how good these biscotti are. My father, who loved figs, would have loved them too. When I miss him, I prepare them and eat one, often more than one, and I get a lump in my throat from the joy of the goodness of these biscuits and from the pain of his loss.
Fig compote and walnut biscotto
- Preparation time: 30 minutes + rest in the fridge
- Doses for approximately 40 biscotti
- Difficulty: Average difficult recipe
- Ingredients
- For the pastry:
- 500 grams of al purpose flour
- 150 grams of icing sugar
- 50 grams of condensed milk
- 250 grams of butter
- 95 grams of eggs
- 2 grams of salt
- 4 grams of baking powder
- For the filling:
- 500 grams of fresh figs
- 150 grams of sugar
- ½ lemon
- 100 grams of walnuts
- Instructions
- Prepare the fig compote. Peel the figs and cut them into cubes. Place them in a saucepan with the sugar and lemon on the heat until they boil. Turn off the heat, cover and leave the preparation in the refrigerator once it has reached room temperature. The next day, pour the liquid into a saucepan, reach 101° and then add the chopped fruit, continue cooking until it reaches 103° and at this point turn off the compote which is ready.
- Add the coarsely chopped walnuts.
- Prepare the pastry. Place all the ingredients in the mixer. Mix until the mixture becomes smooth and homogeneous. Cover with cling film and leave to rest in the fridge until the next day.
Roll out the thin pastry into a rectangular shape. Distribute the filling centrally inside the pastry along the long side of the rectangle and close the two flaps. Turn the roll over so that the fold is at the bottom and place in the refrigerator for at least thirty minutes to firm up. - Preheat the oven to 180°.
- Bake in the oven for approximately twenty-five minutes. Remove from the heat and cut the biscuits while they are still hot.
Tips to ensure the success of the dish:
- I prefer to cut them when they are still raw otherwise they are notprecise in the edges (as in the photo). To do this, I put the stuffed pastries in the freezer for about 30 minutes, cut them in large biscotti and then cook the biscotti.
- If you are lazy and don’t want to make fig compote, it’s still fine to use an excellent quality jam. I also make them with mandarin jam together with chopped almonds.
- The cooking time depends on the oven. The pastry should not darken too much so it is better to check the cooking every now and then.
