Fig and olive shortbreads (Frollini ai fichi e olive) from Sicily, My Sweet: Love Notes to an Island, with Recipes for Cakes, Cookies, Puddings, and Preserves (page 52) by Victoria Granof

  • sugar
  • oil-cured olives
  • Show all ingredients...
  • Serves : 24 to 30

  • EYB Comments

    Can substitute 00 flour for all-purpose flour, and dried Smyrna figs or dried black Mission figs for dried Calimyrna figs. Dough refrigerates for at least 3 hours.

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Notes about this recipe

  • Eat Your Books

    Can substitute 00 flour for all-purpose flour, and dried Smyrna figs or dried black Mission figs for dried Calimyrna figs. Dough refrigerates for at least 3 hours.

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