We are going to participate in the #ZeroWasteChallenge with a recipe for “Dried fig and almond cookies”.

I start by explaining the recipe and then the reason for the ingredients.

Fig and almond cookie

> Ingredients

* 200-220 g freshly stone-ground wholemeal flour (according to the wheat it admits more or less)

* 2 g baking powder (chemical yeast) or 1/2 tsp.

* 1.5 g salt or 1/4 teaspoon.

* 2 g ground dried lemon peel.

* 60 g lemon juice.

* 144 g cane sugar (brown sugar).

* 112 g butter (you can use vegan).

* 45 g of chickpea cooking water (aquafaba).

* 5 g vanilla extract or 1 teaspoon.

* 15 g dried fruit paste.

* 60 g chopped dried figs.

* 60 g chopped almonds.

Instructions

1. Mix 200 g of flour together with the baking powder and salt (do not sift the flour)

2. In an electric mixer with the paddle attachment, beat the lemon peel, sugar and butter (room temperature) on medium speed until the mixture is light and fluffy. Add the aquafaba, vanilla extract and nut paste; beat for another minute.

3. Reduce mixer speed to low and add half of the flour mixture. When the flour is fully incorporated, add the lemon juice and beat until incorporated. Add the remaining flour mixture, dried figs and almonds. Beat until the dough is well blended and forms large lumps (here depending on the absorption of the flour you can add up to 220g). Cover and refrigerate the dough for at least 30 minutes (and up to 2 hours).

4. Preheat the oven to 160° C (325°F). Divide the dough into two parts of the same size (approximately 350g) and shape each into a log about 20 cm long, 2.5 cm high and 7.5 cm wide by placing them on baking paper and leaving a few centimeters between the logs.

5. Bake them on the stone (or a tray) for 30-35 minutes or until golden brown and firm to the touch. Raise the oven temperature to 180°C (350°F). Remove the logs from the oven and let them cool for 15 minutes. Use a serrated knife to cut the logs into slices approximately 1.5-2 cm thick.

6. Place the slices cut side up, and return them to the oven. Bake for 11-13 minutes, or until the cookies are golden brown. Transfer to a rack and let them cool completely before serving.

*Note-> I also like to leave cookies of irregular sizes.

I don’t know how to talk about ingredients so I’ll start with what I have. In my wife’s diet and mine include many nuts so we usually make mixtures of the same raw: almonds, hazelnuts, peanuts, walnuts and cashews of which at the bottom of the jar ends up accumulating “crumbs”, as the nut paste is made with these remains.

The lemons, almonds and dried figs come from the trees we have in the village.

The figs we have in excess and we dry them in the sun andat the same time we dry the lemon peels (the lemon tree we have bears fruit all year round) and we use both the juice and the peel itself.

Also, just yesterday I made a recipe for chickpeas and I saved some of the water from cooking them.

The other ingredients I try to buy from local producers, I get the butter at the farmers’ market of the Agricultural Chamber of Madrid which is held every first Saturday of the month.

Finally, if you replace the butter with a vegetable butter, this recipe would be completely vegan.

So this is my recipe, with lots of care for you, best regards.

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