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Ingredientes
- 2 2/3 c. all-purpose flour
- 1/2 c. granulated sugar
- 1/2 tsp baking pwdr
- 1/2 tsp salt
- 3/4 c. butter
- 2 x Large eggs
- 1 tsp grated orange rind
- 1 tsp vanilla
- 2 Tbsp. icing sugar
- Filling
- 1/2 c. hazelnuts
- 1 1/2 tsp instant coffee granules
- 8 ounce dry figs, minced
- 1/3 c. chocolate chips
- 1/4 c. raisins
- 1/4 c. apricot or possibly plum jam
- 1/4 tsp cinnamon
- 1/4 tsp grnd cloves
Direcciones
- In food processor or possibly bowl, combine flour, sugar, baking pwdr and salt. Add in butter; pulse or possibly cut in with pastry blender or possibly 2 knives till fine crumbs form. Add in Large eggs, orange rind and vanilla; blend till in ball. On lightly floured surface, divide into thirds; press each into rectangle about 1 inch thick. Cover and chill till chilled, about 30 min.
- Filling:Meanwhile, spread hazelnuts on baking sheet; bake in 350 F oven for about till fragrant, about 10 min. Transfer to tea towel; rub till most of the skins are removed. Let cold.
- Dissolve instant coffee in 3 tbsp water. In food processor or possibly in bowl and using chef's knife, chop together hazelnuts, coffee, figs, chocolate chips, raisins, jam, cinnamon and cloves till in chunky paste. (Dough and filling can be refrigerated in separate airtight containers for up to 2 days.)
- Between sheets of waxed paper, roll out each portion of dough to 12- x 9-inch rectangle. Cut lengthwise into three 3-inch wide strips. Spread 1/4 c. of the filling lengthwise along centre of each strip. Brush sides with water; fold 1 side over filling and continue to roll log over to enclose filling and place seam underneath. Pat to flatten slightly and seal seam.
- Cut each log of dough into four 3-inch long pcs. Make lengthwise cut about 1 1/4 inches long in both ends of each piece. Bend ends outward slightly to create X shape. With spatula, transfer to greased baking sheet. Bake in 375 F oven till golden brown, 15 to 20 min. Transfer to rack and let cold. Dust with icing sugar. (Cookies can be stored in airtight container for up to 1 week or possibly frzn for up to 3 weeks.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 12 servings | |
| Calories 323 | |
| Calories from Fat 136 | 42% |
| Total Fat 15.51g | 19% |
| Saturated Fat 8.58g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 255mg | 11% |
| Potassium 159mg | 5% |
| Total Carbs 41.71g | 11% |
| Dietary Fiber 2.0g | 7% |
| Sugars 17.13g | 11% |
| Protein 5.2g | 8% |
