Walnut spritz sandwiches with fig-caramel filling

Step 1/5

• 11⅛ g unsalted butter (room temperature)
• 6⅔ g confectioner’s sugar
• ⅛ tsp vanilla sugar
• ⅛ tsp salt
• ⅛ lemon
• ⅛ eggs

• oven
• kitchen machine with paddle (e.g. Bosch OptiMUM)

Preheat oven to 180°C/350°F. Add butter, confectioner’s sugar, vanilla sugar, salt, and lemon zest to a kitchen machine with paddle and mix for approx. 5 min., or until light and fluffy. Add eggs while mixing on low speed and beat on high for 1 min. more.

Step 2/5

• 22¼ g flour
• 5½ g ground walnuts
• flour (for dusting)

• rubber spatula
• plastic wrap
• knife
• spritz cookie attachment

On low speed, alternate adding spoonfuls of ground walnuts and flour. Once well combined, transfer dough to plastic wrap and chill for 30 min. Once dough has chilled, transfer to a floured work surface. Roll into a log and cut into chunks. Use a spritz cookie attachment on your kitchen machine to form the cookies.

Step 3/5

• baking sheet
• oven

Transfer cookies to a baking sheet, leaving at least 1-cm/0.4-in. space between each cookie. Cut to size if needed. Transfer to oven and bake at 180°C/350°F for approx. 12 – 15 min. then let cool completely.

Step 4/5

• 6⅔ g dried figs
• ⅛ figs
• 6⅔ g caramel sauce

• food processor
• rubber spatula
• piping bag

In the meantime, add the figs and caramel sauce to a food processor. Blend into a thick paste. Transfer to a piping bag and chill in the fridge for approx. 10 min.

Step 5/5

To assemble, pipe the filling onto half of the cooled spritz cookies. Top with the other half and gently press together. Enjoy!

Enjoy your meal!