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Baked biscuits with orange and dried figs

ingredients

servings

12

Type 00 wheat flour

500 grams

Margarine

150 grams

White sugar

120 grams

Eggs

1 unit

Vanillin

2 sachets

Honey

4 spoons

Water

4 spoons

Oranges

500 grams

Dried figs

300 grams

Almonds

100 grams

Icing sugar

to taste

Desserts from Italy - Sicilia

Baked biscuits with orange and dried figs

Baked biscuits with orange and dried figs

vegetarian with gluten with eggs with nuts with good fats

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Baked biscuits with orange and dried figs

A cake created for parties

Baked biscuits with orange and dried figs step 1

step 1

Finish: work the flour with margarine, vanilla sugar, egg, 2 tablespoons honey and 4 water to cover the film with the film and let it rest in the fridge for 30 minutes

Baked biscuits with orange and dried figs step 2

step 2

Oranges: from the oranges, take the juice first, then scoop the crumbs and bake them after boiling for 5 minutes

Baked biscuits with orange and dried figs step 3

step 3

Almonds: toast them and fry them with dried figs

Baked biscuits with orange and dried figs step 4

step 4

Cooking: in low heat, in a pot, melt 2 tablespoons of honey, add the chopped almonds and fry the peas and the orange juice

Baked biscuits with orange and dried figs step 5

step 5

mix it all for 5 minutes, remove the mixture from the pot and allow it to cool

Baked biscuits with orange and dried figs step 6

step 6

Preparation: flour a stairway and at a time iron the thin slice to cut it into rectangles and place the compound in each rectangle roll it off the excess pasta and divide it in half

Baked biscuits with orange and dried figs step 7

step 7

Cooking: Place them in baking pan covered with baking paper and bake for 8 minutes in a preheated oven at 180 °

Baked biscuits with orange and dried figs step 8

step 8

Decoration: When it is cold to dust the icing sugar and taste it

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