192 grams Refined Flour
1 tbsp ground Espresso Coffee
100 grams of Chilean Walnuts
75 – 100 grams dry Figs (finely chopped)
130 grams unsalted Butter
150 gms Sugar
1 tsp Vanilla Extract
For Chocolate Ganache:
120 grams Cream
130 grams Dark chocolate
In a bowl, add unsalted butter and sugar. Whisk it until the sugar melts.
Next, add espresso coffee and vanilla essence, then mix them.
Add chopped dried figs and chopped walnuts, folding them into the mixture.
Now, incorporate refined flour and mix it using the cut and fold method.
Preheat the oven to 180 degrees Celsius.
Line a baking tray with butter paper.
Scoop out portions of the dough, each weighing 30-40 grams, and shape them into thick cookies.
Place the cookies on the baking tray and bake them for 10-12 minutes.
While the cookies are baking, melt chocolate using a double boiler, and then add cream to it to create the chocolate ganache.
Once the cookies are baked and cooled, pipe the chocolate ganache in between them.
Your Walnut & Fig Cookie Sandwiches are ready to be enjoyed.