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32 dried figs
Clean the figs with a damp cloth, divide them in half lengthwise, taking care to leave them together.
Toast the walnuts in a hot oven until they are crisp.
Grate the lemon peel.
With your fingers try to soften, widen and flatten 4 pairs of dried figs.
Arrange a cross of two pairs of figs, press them to better adhere the central part.
Place a walnut on each fig a or a kernel of walnut and a bit of lemon peel.
Cover with the other figs and press well to seal the edges and to make them fit perfectly.
In a bowl add a few tablespoons of water or limoncello liqueur.
Dissolve a tablespoon of brown or granulated sugar and a pinch of cinnamon, mix everything well.
Brush the surface of the crosses abundantly.
Place the crosses on a baking sheet lined with baking paper.
Caramelize lightly in a hot oven at 310°F for about 20 minutes.
Allow to cool completely.