Fig Cookie Recipe

For the fig compote: Use fresh figs, take the flesh of the figs, sprinkle them with sugar, and then cook in a saucepan, first over medium heat until obtaining a compote. Add a tablespoon of cornstarch and mix well.

For the cookie dough, mix the butter and brown sugar, add the ground nuts, flour, and salt. Mix and add the egg. Let the dough rest in the refrigerator.

Preheat the oven to 180°C.

Roll out the dough on a floured surface. Place the fig paste in the center of each strip, then seal the dough well to ensure the fig paste does not leak during baking.

To finish, cut into slices 5 cm long and place on a baking sheet. Bake for 20 minutes.