ingredients (6 people)
dry figs: 1 kilo
hazelnuts: 100 grams
almonds: 100 grams
apricot marmelade: 200 grams
flour: 300 grams
yeast in powder: 10 grams
Prepare a mixture of dry figs finely grated, entire almonds, hazelnuts and apricot jam.
That mixture should't be too thick (if necessary warm it up with sugar and water).
Let the dough stay for some hours.
Separately prepare a dough of water, flour and yeast in powder.
Then make slightly mashed pagnotelle of the fruit dough and cover them with pasta foil.
Place them in the oven.
Take it out from the oven before the dough will get bronze.