SETTEMBRINI: FIGS & AMARETTI SHORTBREAD COOKIES

Settembrini are delicious shortbread cookies with a soft fig filling, perfect to make between summer and fall when these delicious fruits are in season.

An idea to accompany a particularly mouth-watering breakfast or afternoon tea.

This is a recipe within everyone’s reach; however, you need to have time to let both the fig and amaretti filling and the shortbread dough to be made with one part hazelnut flour rest.

My advice, in fact, is to prepare both the day before so they can rest in the refrigerator overnight and have the best yield before composing and baking the cookies. The result will be delicious treats perfect for a special breakfast or afternoon tea.

Why You’ll Love This Recipe

• Seasonal Delight: Made with fresh figs, these cookies capture the essence of late summer and early autumn.
• Unique Texture: A buttery hazelnut shortbread envelops a sweet, spiced filling.
• Perfect for Any Occasion: Ideal for special breakfasts or as an elegant addition to tea time.

Cooking Time

• Preparation Time: 45 minutes (plus overnight resting time)
• Cooking Time: 20 minutes
• Total Time: Approximately 1 hour 5 minutes (plus resting time)
• Makes: About 20 cookies

Ingredients

For the Shortcrust Pastry:

• 1 ¼ cups all-purpose flour
• ⅓ cup hazelnut flour
• 5 ½ tbsp cold butter (from the fridge)
• ½ cup granulated sugar
• 1 egg
• ¼ tsp baking powder
• A pinch of salt

For the Filling:

• 7 oz fresh figs (weight after removing stems and skin)
• 2 ½ tbsp brown sugar
• 4–5 amaretti cookies (crushed)
• ⅓ cup dry biscuits or cookies (crushed)
• Ground cinnamon, to taste
• Grated zest of ½ a lemon

For Finishing:

• Powdered sugar, for dusting

Step-by-Step Method

1. Prepare the Filling (Day Before)

1. Peel and quarter the figs. Mash them with a fork until smooth.
2. Add the grated lemon zest, brown sugar, and cinnamon. Mix well.
3. Transfer the fig mixture to a small saucepan and bring to a boil. Simmer for about 10 minutes until slightly thickened.
4. Cool the mixture, then stir in the crushed dry cookies and amaretti. Cover with plastic wrap and refrigerate overnight.

2. Make the Shortcrust Pastry

1. In the bowl of a mixer, combine all-purpose flour, hazelnut flour, and cold butter (cut into cubes). Mix on low speed with the paddle attachment until sandy.
2. Add the egg, granulated sugar, baking powder, and salt. Mix until the dough comes together.
3. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. Roll out the dough between two sheets of baking paper to about ⅙ inch thickness. Chill for at least 3 hours or ideally overnight.

3. Assemble the Settembrini

1. After chilling, place the dough on a lightly floured work surface and cut into three rectangular strips.
2. Spread the fig filling along the center of each strip. Fold the sides of the pastry over the filling, pinching the edges to seal.
3. Roll the filled strips gently to form even cylinders. Chill the cylinders on a baking sheet for 1 hour.

4. Bake the Cookies

1. Preheat the oven to 350°F (175°C).
2. Cut the chilled cylinders into slices about 1.5 inches wide and arrange them on a baking sheet lined with parchment paper.
3. Bake for about 20 minutes, or until golden brown.
4. Allow the cookies to cool completely on a wire rack.

5. Finish and Serve

1. Dust the cooled cookies with powdered sugar before serving.

Tips

• Resting Time: Allowing the pastry and filling to rest enhances the flavor and texture.
• Amaretti Substitution: If unavailable, substitute amaretti with almond biscuits for a similar flavor.
• Make Ahead: These cookies can be stored in an airtight container for up to 5 days.

Nutritional Information (Per Cookie)

Buon Appetito! Relish the delightful flavors of Settembrini, a perfect blend of buttery pastry and sweet, spiced fig filling. Whether for breakfast or tea, these cookies will be a delicious treat for all!

Settembrini Recipe

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Ingredients

  

For the shortcrust pastry:

• 1 1/4 cups all-purpose flour
• 1/3 cup hazelnut flour
• 5 1/2 tablespoons cold butter from the fridge
• 1/2 cup granulated sugar
• 1 egg
• 1/4 teaspoon baking powder
• A pinch of salt

For the filling:

• 7 ounces figs weight after removing stems and skin, if necessary
• 2 1/2 tablespoons brown sugar
• 4-5 amaretti cookies crushed
• 1/3 cup dry biscuits or cookies crushed
• Ground cinnamon to taste
• Grated zest of 1/2 a lemon

Additionally:

• Powdered sugar for finishing

Instructions

 

Prepare the filling one day in advance:

• Peel the figs and cut them into quarters.
• Place them in a bowl and mash them with a fork until pureed.
• Add the grated lemon zest, brown sugar and cinnamon.
• Stir everything together and transfer the mixture to a small saucepan.
• Bring to a boil and cook for about 10 minutes, or until the mixture thickens slightly.
• Remove from the heat and allow to cool.
• Transfer the mixture to a plate and stir in the chopped dry cookies and chopped amaretti (you can pulverize them with a food processor).
• Mix well, cover with plastic wrap and let stand in the refrigerator while you prepare the rest of the recipe.

For the shortcrust pastry:

• In the bowl of a mixer, combine the all purpose flour, hazelnut flour, and cold butter (cut into cubes).
• Mix on low speed with the paddle attachment until the mixture becomes sandy.
• Add the egg, granulated sugar, baking powder, and finally the pinch of salt.
• Mix until everything is combined.
• Gather the dough with your hands, knead it briefly, form it into a disk and wrap it in plastic wrap.
• Allow to rest in the refrigerator for 30 minutes.
• After this time has elapsed, roll out the dough between two sheets of baking paper to a thickness of about 1/6 inch.
• Allow to rest in the refrigerator for at least 3 hours, or ideally overnight.

Assemble the Settembrini:

• Once the dough has rested, remove the baking paper and place the dough on a lightly floured work surface.
• With a knife, cut three rectangular strips of the same width.
• Spread the fig filling in the center of each strip.
• Fold the sides of the pastry over the filling to close each strip, pinching the edges with your fingers to seal them.
• Gently roll each cylinder on the floured work surface to make an even shape.
• Place the cylinders on a baking sheet lined with baking paper, leaving a space between each one.
• Let them rest in the refrigerator for 1 hour.
• After resting, cut the cylinders into slices about 1.5 inches wide and arrange them on the baking sheet.
• Preheat the oven to 350 F and bake for about 20 minutes, or until golden brown.
• Remove from the oven and allow to cool completely.
• Transfer the Settembrini to a cooling rack and dust with powdered sugar before serving.

Notes

Makes about 20 Settembrini