Savory hazelnut-fig shortbread from Salty Snacks: Make Your Own Chips, Crisps, Crackers, Pretzels, Dips, and Other Savory Bites by Cynthia Nims

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Notes about this recipe

  • leilx on August 05, 2018

    I had the same issue as the other commenter: crumbly and dry. I got the dough together but even after a stint in the freezer it was hard to cut without crumbling. I also weighed so I think being careful with flour is a good idea.

  • hillsboroks on February 04, 2016

    My first batch was dry and crumbly and I had a hard time getting the dough to hold together even though I weighed the flour. Next time I think I will cut the amount of flour back by 1/4 cup. Also I used dried figs from the bulk section of my grocers and they ended up crispy after the shortbread was baked. Next time if the figs seem dry to begin with I will soak them a bit first to soften them and see if that works better. The finished result was blander than I expected but when paired a strong cheese it was lovely. We served them with Rogue Smoky Blue Cheese and they were heavenly.

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