Wash the figs, peel them, cut them into pieces and put them in a saucepan with sugar, vanilla and lemon peel.
Cook for about 15 minutes, until you have a jam-like consistency.
Transfer the compote to a bowl and add the walnuts, partly chopped and partly chopped.
Let it cool completely.
Prepare the shortcrust pastry: work the butter with sugar and flavorings, then add the eggs first and then the flour with yeast and salt.
Wrap with cling film and let it rest in the fridge for 30 minutes.
Take back the dough, roll it out on the lightly floured work surface, creating a rectangle with a thickness of about 3 mm.
Distribute the filling in the middle third and fold the leftover pastry on the edges over the filling.
Wrap with cling film and leave to cool in the freezer for at least 15 minutes, then cut into pieces of 2.5-3 cm.
Arrange them on a baking sheet lined with parchment paper, slightly spaced apart, and bake for about 15 minutes at 180 ° C in a preheated static oven.
Settembrini are ready, let them at least cool before serving.
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