- walnuts - 1 glass
- figs - 1 glass
- Softened butter - 90 Grams
- granulated sugar - 1/4 Glass (plus sugar for sprinkling)
- dark brown sugar - 6 Art. spoons
- eggs - 2 pieces
- extract of vanilla - 1 teaspoon
- large orange, peel - 1/2 Pieces
- flour - 1 3/4 Cups (plus 2 tablespoons)
- baking powder - 1 teaspoon
- Soda - 1/4 Teaspoons
- salt - 1/4 teaspoons
- ground cinnamon - 1 teaspoon
- Ground nutmeg - 1/4 Teaspoon
- ground cloves - 1/8 Teaspoons
- egg white - 1 piece
1. Cut the walnuts. Cut the fig into 4 parts. Preheat the oven to 160 degrees. Put the walnuts on the baking sheet and fry for 5-7 minutes, until golden brown and the appearance of flavor. Allow to cool completely. 2. Put the nuts and figs in the food processor and grind them. Whisk butter and sugar together in a bowl with a mixer. Add the eggs, one at a time, and whip. Then beat with vanilla extract and orange peel. In a bowl, stir together the flour, baking powder, soda, salt and spices. Add dry ingredients to the oil mixture and mix. Add walnuts and figs, mix. 3. Place the dough into a plastic wrap and put in the refrigerator for 35-40 minutes. Lightly oil the baking sheet or vanish with parchment paper. On the floured surface, roll the dough into a rectangle and lay it on a baking tray. In a small bowl, beat the egg white with a fork. Using a brush, grease the dough with protein and sprinkle with sugar. Bake for 15-20 minutes until the dough is slightly golden in color, firm to the touch and slightly cracked. Let cool for about 40 minutes. 4. Cut the serrated knife slightly diagonally into pieces 1 cm thick. 5. Lay the slices on a baking tray in one layer and bake for another 20 minutes. 6. Store cookies in a sealed container for about 2 weeks.
Servings: 6-8