Baking Dessert Italian

Fig and olive shortbreads (frollini al fichi e olive)

Name: Fig and olive shortbread (frollini al fichi e olive) recipe
Yield: 24
Cuisine: /italian
Ingredients: 2 tsp fennel seeds; 230g unsalted butter, at room temperature; 115g caster sugar, plus 3 tsp extra; 210g plain flour or 180g tipo 00 flour; 130g almond meal, plus 1 1/2 tbs extra; 82.50 ml (100g, or about 10) pitted and chopped oil-cured olives (from delis and specialty grocers); 2 fat dried figs (from delis and specialty grocers), tops trimmed, chopped

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Fig and olive shortbreads (frollini al fichi e olive) — Louise Hagger

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by delicious. team

delicious. team

Jan 16, 2025

"Olives are fruits, so why not treat them as such? A good salt-cured ripe black olive that’s been stored in oil has the texture of a plump raisin, and a similar concentrated flavour. I wonder what the reaction in Sicily will be to olives in a cookie? Nevertheless, it makes complete sense to me; and it will to you too, once you taste these." – Victoria Granof.

Recipe note: You'll need to start this recipe at least 4-5 hours ahead.

This recipe is an edited extract from Sicily, My Sweet by Victoria Granof, published by Hardie Grant Books, AUD$49.99.

2 tsp fennel seeds
230g unsalted butter, at room temperature
115g caster sugar, plus 3 tsp extra
210g plain flour or 180g tipo 00 flour
130g almond meal, plus 1 1/2 tbs extra
1/3 cup (100g, or about 10) pitted and chopped oil-cured olives (from delis and specialty grocers)
2 fat dried figs (from delis and specialty grocers), tops trimmed, chopped

Method

1.

Place fennel seeds in a small dry frypan over medium-high heat. Toast, stirring, until darkened and fragrant, 3-4 minutes. Scrape seeds onto a small plate and let them cool completely. Crush seeds a bit with a heavy rolling pin or use a mortar and pestle – or, if you prefer, keep whole.
2.

In a large bowl, stir together the butter and sugar until well combined. Stir in the flour and almond meal and mix until a soft dough forms. Then stir in the fennel seeds, olives and figs until combined.
3.

Turn dough out onto a lightly floured surface and knead gently a few times. Divide into four and shape each fourth into a 20cm log. Wrap logs in baking paper and refrigerate for at least 3 hours, and up to 12.
4.

Preheat oven to 180°C/160°C fan-forced. Line two baking trays with baking paper.
5.

Unwrap the dough and slice crosswise into 2cm rounds, placing them two finger-widths apart on prepared trays. Bake for 20-25 minutes, until lightly browned around the edges. The centres will be soft, but the frollini will crisp up as they cool.
6.

Let them cool completely on trays.