Small Christmas biscuits with dried figs

Ingredients

• 150 g Dried figs (Cut into pieces about 6 mm)
• 250 g All-purpose flour (Sift with the baking powder)
• 5 g Baking powder (About 1 teaspoon)
• 2 g Green anise seeds (About 1 teaspoon)
• 1 g Timut pepper (Two turns of the grinder, citrusy flavor)
• 1 unit Vanilla bean (Scrape the seeds)
• 250 g Granulated sugar (Divided between dough and coating)
• 2 unit Medium eggs (Beaten with a fork)
• 30 ml Olive oil (About 2 tablespoons)
• 150 g Crystal sugar (For coating the biscuits)

Instructions

1. Cut the dried figs

   Choose plump dried figs and cut them into small pieces about 6 mm.

   Time: PT5M

2. Sift the dry ingredients

   In a large bowl, sift the flour and baking powder. Add the green anise seeds, Timut pepper, vanilla bean seeds, and granulated sugar. Mix well, optionally rub the flour between your fingers to distribute the vanilla seeds.

   Time: PT5M

3. Incorporate the figs

   Add the dried fig pieces to the dry ingredients and mix again to distribute evenly.

   Time: PT2M

4. Beat the eggs

   In a small bowl, beat the two medium eggs with a fork until a homogeneous mixture is obtained.

   Time: PT2M

5. Form the dough

   Make a well in the center of the dry mixture, pour in the beaten eggs, then add the olive oil. Mix first with the spatula, then knead by hand until you obtain a dough ball that detaches from the bowl walls.

   Time: PT5M

6. Roll out and cut

   On a flour‑free work surface, roll the dough to about 1.5 cm thickness with a rolling pin. Cut diamonds using a sharp knife, gently lift them with a spatula and place them on the work surface. Repeat until the dough is used up.

   Time: PT10M

7. Coat with crystal sugar

   Dip each biscuit in the crystal sugar to fully coat it, then place it on a baking sheet.

   Time: PT5M

8. Preheat the oven

   Preheat the oven to 200 °C on convection mode.

   Time: PT10M

   Temperature: 200°C

9. Baking

   Place the biscuits on the sheet with enough space between them. Bake for 10 minutes until lightly golden.

   Time: PT10M

   Temperature: 200°C

10. Cool

    Remove the sheet from the oven, transfer the biscuits to a cooling rack and let cool completely at room temperature.

    Time: PT5M

Nutrition Facts

Calories

70

Protein

1 g

Carbohydrates

10 g

Fat

3 g

Fiber

1 g