• In a bowl mix together the flour, espresso coffee, finely chopped figs and walnuts. In a mixing bowl, whisk the butter and sugar, along with vanilla extract, till fluffy. Stir in the flour mix and mix it till well incorporated. (use hands if required)
• Wrap the dough in a cling wrap and freeze the dough for 20 – 30 minutes. Pre-heat the oven to 180 degrees C for 10 – 15 minutes.
• Remove the dough from the freezer and using half the dough, roll to ¼ cm thickness.
• Using the cookie cutter of your choice, cut out the dough and place it on slightly greased baking sheet keeping a gap of a few centimeters between each cut out cookie dough.
• I sprinkled each cut out cookie dough with some instant coffee granules, however this step is purely optional. If you are using two cookie baking sheets, then you can use roll and cut out all the dough at one go.
• Bake in the oven for 12 – 15 minutes or till the edges of the cookies begin to turn brown.
• Remove the baking sheet from the oven and allow to cool for a few minutes before removing them on a wire rack. Allow the cookies to cool completely.
• Bake the rest of the dough in a similar way till all the dough is exhausted.

For Ganache

• Heat the coffee, cream and butter on low heat till it begins to bubble at the edges.
• Remove from heat and stir in the chocolate chips. Once they begin to melt, whisk the mixture to attain a smooth and glossy ganache.
• Cool completely and refrigerate for half an hour so that the ganache thickens. Whisk the ganache again before you begin using it for the filling.
• For Filling, take a heaped teaspoon of ganache (the amount of filling will depend on the size of your cookies) and add it right in the centre of the cookie (on the side that was touching the baking sheet).
• Take another cookie and place it on top of the ganache. Press it down gently to spread the ganache evenly between the cookies.
• I used a spoon but feel free to use a piping bag for this job. Finish the whole batch the same way.