I love Ann's trick of grating the butter first. People do that when making biscuits too. Before watching this i did the same thing except i mixed the dry ing. w my hands in a separate bowl, THEN i added it to the processor, that way there was less pulsing and the butter was already fully incorporated. Also the fig mix recipe i follow has semi sweet chocolate, apricot jam,1/4 cup of rum, candied orange peel and no black pepper, although that seems like an interesting addition. I think i like the filling nice and moist, make sure to rehydrate the dried fruits and taste the figs after doing so. I bought cheap Turkish figs at the market and after rehydrating in water, i realized they tasted like chemicals, was horrible, i discarded them and will buy California, or calimyrna of a higher quality.
Yes, the same, we use amaretto though and we use 4 kinds of nuts, fresh dates, whole oranges and no jam- sorry marmalade. Half we put little chocolate in half we use as is. And no log... there actual filled biscotto
Pretty close to our family recipe, except we put chocolate in the fig mixture, and dates , not raisins with the figs. Also a little clove with the cinnamon. SO arromatic!
That's another way to make fig cookies, and they look delicious. But in Mary Ann's book Ciao Italia I've been making her crescent fig cookies, that look like ravioli, and three slits on one side shaped like a crescent moon.
Ok lady...How much flour are you using??? Why do you not tell us?????? ?My Sicilian granmother made these. I'm sure hers were a lot better. She never wrote the recipe down. So don't be so sneaky and assume we don't know what Your're doing
