I prodotti offerti sono caratterizzati da freschezza, genuinità e un sapore eccezionale. La qualità elevata e l'autenticità degli ingredienti garantiscono un'esperienza culinaria di alto livello. Consiglio vivamente di provarli!
Desserts
Wholemeal Fig and Walnut Cookies
A cookie that sits closer to bread than to pastry: wholemeal flour, rolled oats, brown sugar and walnuts broken up with a knife. The centre is Minnelea Extra White Fig Jam, sealed inside the dough rather than dropped on top, so it stays soft and doesn't burn. Fourteen cookies, thirteen minutes in the oven.
Method
- Beat the soft butter with the brown sugar until pale and creamy, then add the egg and mix until it is completely absorbed.
- Add the wholemeal flour, oats, baking powder, salt and, if you are using them, the cinnamon and orange zest. Mix as little as possible, then fold in the chopped walnuts.
- Cover and rest the dough in the fridge for 30 minutes: the oats take up moisture and the cookies spread less in the oven.
- Heat the oven to 180 degrees (350°F), conventional setting. Roll 14 balls of about 55 g each, keeping your hands slightly damp so the dough doesn't stick to them.
- Make a hollow in each ball with your thumb, fill it with a scant half teaspoon of Minnelea Extra White Fig Jam and close the dough over the top, sealing it well. The jam must not touch the tray: if it escapes, it burns and sticks.
- Space the cookies well apart on two lined trays and press them down lightly with your palm, without flattening them: they should stay at least 2 cm thick.
- Bake for 13 minutes: the edges should be golden and the centre still pale and yielding. They look underdone, and that is exactly right — the texture settles out of the oven.
- Leave them on the tray for 10 minutes, then move them to a rack. Shifting them straight away means breaking them: the jam centre is still scalding hot.
Minnelea products for this recipe
The preserves used in this recipe.
• Seal the jam right inside the dough: if it surfaces and touches the tray it caramelises and sticks.
• The 30-minute rest isn't optional — the oats need it to absorb moisture. Skip it and the cookies spread and turn thin.
• Straight from the oven they look raw in the middle: that's correct, they set as they cool. Ten minutes on the tray before you move them.
• Storage: in an airtight container, 4 days. They freeze shaped and raw: bake them from frozen, adding 2 minutes.
• Allergens: gluten (wholemeal flour, oats), eggs, milk and dairy, nuts (walnuts). Prepared in a home kitchen: traces of other allergens are possible.
• Variations: with certified gluten-free oats and flour the recipe contains no other sources of gluten among its ingredients — always check labels and cross-contamination. For a butter-free version, use 90 ml of mild seed oil and one extra tablespoon of milk.
• FoodPairing — the three pairings we scored: walnut 9/10, orange zest 8/10, cinnamon 7/10. Walnut won: it shares the rich, faintly tannic notes of fig, and its bitterness keeps a naturally sweet jam in check. Orange zest came a close second and stays in the recipe as optional, because it lengthens the finish without weighing things down; cinnamon works but pushes the cookie towards winter, closing off summer use.
• Plating: a cookie snapped in half on pale wood, the amber centre in view, a few walnut halves scattered around. No icing sugar.
A Minnelea recipe built around our Extra White Fig Jam, handmade and preservative-free: real fruit picked in the Cilento, a short ingredient list, no added pectin.
• The 30-minute rest isn't optional — the oats need it to absorb moisture. Skip it and the cookies spread and turn thin.
• Straight from the oven they look raw in the middle: that's correct, they set as they cool. Ten minutes on the tray before you move them.
• Storage: in an airtight container, 4 days. They freeze shaped and raw: bake them from frozen, adding 2 minutes.
• Allergens: gluten (wholemeal flour, oats), eggs, milk and dairy, nuts (walnuts). Prepared in a home kitchen: traces of other allergens are possible.
• Variations: with certified gluten-free oats and flour the recipe contains no other sources of gluten among its ingredients — always check labels and cross-contamination. For a butter-free version, use 90 ml of mild seed oil and one extra tablespoon of milk.
• FoodPairing — the three pairings we scored: walnut 9/10, orange zest 8/10, cinnamon 7/10. Walnut won: it shares the rich, faintly tannic notes of fig, and its bitterness keeps a naturally sweet jam in check. Orange zest came a close second and stays in the recipe as optional, because it lengthens the finish without weighing things down; cinnamon works but pushes the cookie towards winter, closing off summer use.
• Plating: a cookie snapped in half on pale wood, the amber centre in view, a few walnut halves scattered around. No icing sugar.
A Minnelea recipe built around our Extra White Fig Jam, handmade and preservative-free: real fruit picked in the Cilento, a short ingredient list, no added pectin.