E 'this is a typical dessert from Calabria, in the area of \u200b\u200bReggio Calabria in particular. Basically they are a pastry crescent shaped, stuffed with figs and dried fruits. In this post there is the classic version, the one with chocolate filling and nuts. There are several variations of this sweet Christmas tradition has it that you made using vincotto, consistent with his poor origins, but personally I prefer to use Grand Marnier or Tawny Port. 
Ingredients for the pastry: - 500 grams of flour
-
250 gr sugar - 250 g butter
- 5 eggs
-
pinch of salt - grated zest of one lemon
Ingredients for filling: - 250 gr dried figs
- 150 of mixed nuts (almonds, hazelnuts, walnuts)
- peel a tangerine
- 1 shot of Grand Marnier
- 1 / 2 apple
- 1 pinch cinnamon and 1 teaspoon of coffee
Prepare the stuffing in advance, you may one day before (to rest at least 12 hours). Let soak the figs in a glass of warm water with apple and tangerine peel, and boil about 5 minutes. The figs will absorb all the water, then allow to cool . Chop everything with the help of a mixer, adding liquor, cinnamon and coffee. Finally add the chopped dried fruit and let stand in refrigerator reference. 
Prepare the pastry by placing a "fountain" the flour in the center and placing the eggs, sugar and butter. When the dough will seem sufficiently processed, store in refrigerator and allow to rest for at least 2 hours. 
Finally pulled a sheet about 3 mm high, and with the aid of a drawn glass rods of diameter of about 7 cm. have a spoonful of fig compote on each rod, lightly wet the edges with a moistened finger in a glass of water and the rod bent in two to form a half moon. I used a pre-formed mold. 
Seal the edges by applying lightly with the tines of a fork. Arrange the biscuits on a baking sheet with parchment paper Rovesti and bake at 180 degrees for about half an hour. 
With this recipe I participate in the contest
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