Whisk butter, vanilla sugar and icing sugar with a whisk of the hand mixer until white and creamy. Sift the flour into a bowl. Alternately stir in eggs and flour. Wash the limes hot and grate them dry. Tear off the zest of one lime with a zest ripper and set aside. Rub the zest off the other lime.
Halve the limes and squeeze the juice. Cut figs into pieces and chop them. Stir the grated lemon peel, juice and figs into the dough. Pour the mixture into a piping bag. Line 2 baking trays with baking paper and spray the dough in portions in lines (4-5 cm long, approx. 0.5 cm wide). Leave a distance of 3-4 cm between each line. Bake in the preheated oven (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) one after the other for 5-7 minutes until the edge is golden brown. Remove and let cool off. Colour the cream with food colouring as desired. Melt the couverture and cream over a warm water bath and place in a small piping bag or freezer bag. Cut off a small corner.
Leave a distance of 3-4 cm between each line. Bake in the preheated oven (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) one after the other for 5-7 minutes until the edge is golden brown. Remove and let cool off. Colour the cream with food colouring as desired. Melt the couverture and cream over a warm water bath and place in a small piping bag or freezer bag. Cut off a small corner. Decorate one half of each biscuit with the chocolate coating, sprinkle with decorative sugar and allow to set. Decorate the biscuits with the remaining lime zests
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