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

Ingredient Substitutions

• Instead of Pitted prunes: Raisins, Dates
• Instead of Acacia honey: Flower honey, Agave syrup
• Instead of Sunflower oil: Rapeseed oil, Light olive oil
• Instead of Vanilla extract: Vanilla beans, Vanilla syrup
• Instead of Orange blossom water: Orange extract, Orange zest
• Instead of Unsalted butter: Vegetable margarine
• Instead of Powdered sugar: Mixed white sugar
• Instead of Vanilla bean: Additional vanilla extract
• Instead of Egg: Applesauce (60 ml) for veg version
• Instead of Wheat flour (type 45): Pastry flour
• Instead of Spelt flour: Whole wheat flour
• Instead of Almond powder: Finely ground almonds

Equipment Needed

• Stand mixer (blender)
• Immersion blender (hand blender)
• Mixer bowl
• Silicone mat
• Rolling pin
• Parchment paper
• Baking sheet
• Cooling rack
• Sharp knife
• Silicone spatula
• Oven

Critical Steps — Do Not Skip

• Chill the prune paste logs (step 3)
• Rest the shortbread dough in the fridge (step 6)
• Properly seal the biscuits to enclose the filling (step 8)
• Precise baking of 15 minutes at 170 °C (step 11)

Chef Tips from the Video

• Lightly dampen your hands with water to prevent the prune paste from sticking.
• Use very soft butter at room temperature for a lighter shortbread dough.
• Lightly dust with powdered sugar after cooling for an elegant finish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 8 days, away from moisture.

Freezer: Can be frozen for 2 months; thaw at room temperature before serving.

Room temperature: Consume quickly, otherwise the texture becomes less crunchy.

Make-Ahead Tips

• Prepare the prune paste the day before and keep it refrigerated.
• The shortbread dough can rest for 24 hours in the fridge, well wrapped.
• Assemble the biscuits and freeze them before baking; bake directly from frozen.