Dried Fig Booklet

Coarsely chop the almonds, the candied citron and dark chocolate. Keep the texture irregular, with some still recognizable pieces: they will contribute to the consistency of the filling. Avoid crushing everything into a powder, because the filling should be crunchy and distinguishable when cut.

Collect the chopped almonds, citron and chocolate in a large bowl, then add the sugar, cocoa powder and vanillin powderSeason with grated lemon zest and add cinnamon to taste. Stir until the powders, flavorings, and ground ingredients are evenly distributed.

Arrange a first layer of dried figs in the appropriate booklet molds. Arrange them close together, without excessive overlap, so as to cover the bottom of the mold and create a compact base for the filling.

Spread an even layer of the prepared filling over the figs, then add a second layer of figs and another portion of the filling. Finish with a final layer of figs, which should completely enclose the booklet and contain the filling inside.

Press the layers one on top of the other directly into the molds, applying even pressure over the entire surface. Continue until the mixture It appears compact and has no visible spaces between the figs and the filling: this density allows the cake to maintain its shape once removed.

Carefully remove the booklets from the moulds, then sprinkle them with powdered sugarMake sure the surface is completely coated and the shape remains intact; serve them like this, with the layers compact and the filling visible when cut.

Wrap the booklets in aluminum foil to store them for a while. Close the wrapper tightly around each cake to protect the surface and keep the cake compact.