Laurent Mariotte’s Easy Homemade Figolu Recipe Tastes Just Like the Real Thing!

“Remember Figolus? I had fun making a homemade version. Now it’s your turn!” When it comes to evoking childhood memories, Laurent Mariotte hits the mark every time. With his tasty and easy version of the famous Figolu, the columnist tugs at our heartstrings. Many of us have fond memories of snacking on these delicious fig-filled shortbread cookies. So much so that a small “Figolugate” erupted when a new version of the cookies hit the supermarket shelves a few years ago, reminding us just how sacred snack time really is!

“This commercial cookie almost vanished before making a comeback on the shelves…”, shares Laurent Mariotte on his Instagram account. For those who missed this major “national affair,” here’s what happened. The original Figolu recipe changed in 2015, leading to an uproar among the cookie’s most loyal fans. “The classic Figolus are irreplaceable!”, “Figolu has been part of my life for 15 years”, “Figolu should be declared a UNESCO World Heritage”. Indeed, this seemingly innocent cookie stirred up intense nostalgia among enthusiasts. So much so that a petition was launched because “this cookie has marked an entire generation.” The result? Over 10,000 signatures were collected, and the iconic Lu brand product returned to the shelves in 2020. We guarantee Laurent Mariotte’s recipe stays true to the original taste of Figolu. So, are you ready to try making them at home?

To make 20 cookies, you will need:

• 5 very ripe black figs
• 50 g of hazelnut powder
• A dash of lemon juice

And for the shortbread dough:

• 150 g of flour
• 50 g of chestnut flour
• 120 g of butter
• 60 g of powdered sugar
• 1 pinch of salt
• One egg yolk

1. Mix all the dough ingredients (except the egg yolk) in a bowl. Use your fingers to create a sandy texture. Add the egg yolk, mix well, and cover with plastic wrap. Let it rest for at least two hours in the fridge.

2. Wash the figs, remove the stems, and place them in a food processor. Add the hazelnut powder and a dash of lemon juice. Blend until smooth.

3. Take the dough out, divide it into two, then roll each piece into a 30 cm x 10 cm rectangle.

4. Spread the fig compote in the center of each rectangle. Moisten one edge of each rectangle with water, and fold the dough over to form a flat log.

5. Place the logs on a baking sheet lined with parchment paper and freeze them for 30 minutes. This will make slicing the cookies easier.

6. Meanwhile, preheat your oven to 170° C. Take the logs out, cut each into ten equal pieces, and bake for 45 minutes. Allow to cool before enjoying.

Laurent Mariotte recommends storing them in an airtight container, although they might not last long enough to need it!