Step by Step

• • 1
    

  • Dried fig biscuits, preparation
    
    For the icing
    100 g of powdered sugar
    milk

    1) Chop figs and pine nuts. Warm up honey and fruit juice in a saucepan; unite chopped dried fruit e simmer for 3 minutes, until the figs swell. Transfer in a bowl, incorporated lemon zest e let it cool.

• • 2
    

  • 2) Work in the mixer the flour, sugar, yeast, cinnamon and salt. Beat the eggs with the milk, pour the mixture into the mixer running and, as soon as the dough is compact, transfer it on the floured surface.

    3) Work it briefly, wrap it up in the film e put it away in the fridge for 30 minutes. Divide the pasta in half, roll it out in 2 rectangles of about 45×20 cm.

• • 3
    

  • 4) Divide each rectangle into 2 long narrow strips. Place in the center of each strip a string of fig mixture. Brush the flaps on the sides of the filling with a veil of water, folded up the flaps on the filling, overlapping them And sealing them, then cut them into biscuits 4-5 cm long.

    5) Aligned cookies on a plate e inform them at 180 ° for 15-20 minutes. Take them out of the oven biscuits and let them cool down. Jumbled up powdered sugar with 2-3 tablespoons of milk, paid the icing over the biscuits and let it dry. They keep for 10 days.