Prune-filled biscuits

Ingredients

• 200 g Pitted prunes (Select plump prunes)
• 30 ml Acacia honey (About 2 tablespoons)
• 30 ml Sunflower oil (About 2 tablespoons)
• 5 ml Vanilla extract (1 teaspoon)
• 5 ml Orange blossom water (1 teaspoon)
• 150 g Unsalted butter (At room temperature, diced)
• 80 g Powdered sugar
• 1 pinch Salt
• 1 Vanilla bean (Scrape the seeds)
• 1 Egg (About 75 g, at room temperature)
• 200 g Wheat flour (type 45)
• 50 g Spelt flour
• 50 g Almond powder

Instructions

1. Prepare the prune paste

   Place the pitted prunes, acacia honey, sunflower oil, vanilla extract and orange blossom water in the blender bowl. Blend until a smooth paste forms. Add 1 to 2 tablespoons of cold water if the paste is too thick.

   Time: PT10M

2. Shape the prune paste logs

   Lightly dampen your hands and form 4 logs about 2 cm wide, 1 cm high and 25‑30 cm long on the silicone mat.

   Time: PT5M

3. Chill the logs

   Place the logs in the refrigerator for at least 15 minutes to firm up.

   Time: PT15M

4. Prepare the shortbread dough

   In the robot bowl, cream the softened butter, powdered sugar, salt and vanilla seeds until a creamy, homogeneous mixture is achieved.

   Time: PT10M

5. Incorporate the egg and flours

   Add the egg and continue beating until the cream is smooth. Then fold in the wheat flour, spelt flour and almond powder. Mix quickly until the dough detaches from the bowl walls.

   Time: PT5M

6. Rest the shortbread dough

   Form a ball, wrap it in cling film and let rest in the refrigerator for 15 minutes.

   Time: PT15M

7. Roll out and cut strips

   On a sheet of parchment paper, roll the dough to 3 mm thickness with a rolling pin. Cut strips 4 cm wide and others 5.5 cm wide.

   Time: PT5M

8. Assemble the biscuits

   On each 4 cm strip, place a prune paste log. Cover with a 5.5 cm strip, press lightly and seal the ends. Trim the edges to obtain biscuits about 4.5 cm long. Re‑use any leftover shortbread dough to form more biscuits.

   Time: PT15M

9. Decorate the biscuits

   With the back of a sharp knife, draw decorative lines on the top of each biscuit.

   Time: PT5M

10. Preheat the oven

    Preheat the oven to 170 °C on a fan‑assisted setting.

    Time: PT10M

    Temperature: 170°C

11. Bake the biscuits

    Bake the biscuits on a parchment‑lined tray for 15 minutes until lightly golden.

    Time: PT15M

    Temperature: 170°C

12. Cool

    Remove the biscuits from the oven and let cool completely on a wire rack before dusting with powdered sugar.

    Time: PT20M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

6 g

Fiber

1 g