Ingredients:
Jam: 600 g of figs 50 g of cane sugar Peel of 1 lemon 150 g of almonds Shortcrust pastry: 150 g of butter 100 g of sugar 1 egg 300 g flour 001 teaspoon of yeast

Preparation:
1. Jam: cut the figs into small pieces and place them in a pan. Add the sugar, lemon peel and cook. Toast the almonds and grind them. Add to the rest and mix everything together.
2. Shortcrust pastry: in a bowl mix the butter with the sugar, the egg, the flour and the yeast. Form a homogeneous dough and let it rest for 20 minutes.
3. Stretch the dough and fill it with the jam.
4. Place in the freezer for 20/30 minutes.
5. Then cut the cookies and bake at 180° for 20 minutes.