Cookies with Fig Cream and Macadamia Nuts
The cookies with fig cream and macadamia nuts from Spoonsparrow impress with their pleasantly fruity note.
Ingredients
- 300 g whole wheat flour (and a little flour for the work surface)
- 125 g coconut palm sugar
- 0.5 tsp chili powder
- 175 g cold butter
- 3 egg yolks
- 200 g dried figs
- 250 ml dark grape juice
- 3 Cloves
- 2 star anise
- 1 cinnamon stick
- 150 g macadamia nuts
Instructions
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1.
For the dough, mix flour with sugar and chili powder, press a well in the center, and distribute cold butter pieces around it. Add egg yolks to the center and crumble everything together with a knife. Quickly knead into a smooth dough with your hands, wrap in cling film, and chill in the refrigerator for 1 hour.
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2.
Meanwhile, dice the figs finely. Bring grape juice with cloves, star anise, and cinnamon to a boil in a pot. Simmer for 2–3 minutes, then remove from heat and let steep for about 15 minutes. Strain the juice into a new pot, add the figs, and simmer for about 10 minutes until the liquid is fully absorbed. Blend into a smooth cream.
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3.
Roll out dough portions on a floured surface to about 3 mm thickness. Cut cookies in desired shapes and place on baking sheets lined with parchment paper. Roughly chop macadamia nuts. Spread fig cream onto the cookies and sprinkle with nuts. Bake sequentially in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 10–12 minutes until golden yellow. Remove from oven and let cool on the sheet.
