Fig jam, fig dressing, olive & fig tapenade. It's simply a fantastic fruit. Figs are an excellent source of calcium and like our good friend, prunes, fiber...So, consume at your own risk ;)
I am a huge fan of Elana's Pantry and have had several of my recipe ideas originate from perusing her posts. Always so elegantly written and easy to follow, not to mention her story of taking on both Celiac Disease and Multiple Sclerosis is just downright inspiring.
This recipe was just too intricate and delicious sounding to change too much. I did however, make some substitutions. Here is the original recipe by Elana.
Elana's Pantry Fig Newtons
For the filling:
1 cup dried figs (I used store bought)
1/3 cup fresh squeezed lemon juice
3 tbls water
(Elana's uses 1/2 cup fresh squeezed lemon juice vs 1/3 + water)
1 tbls vanilla
For the dough:
2 1/2 cups almond meal (I used unblanched, Elana's uses blanched almond flour)
Dash of sea salt
1/2 cup honey (Elana's uses agave)
1/4 cup 100% pure maple syrup (Elana's uses yacon syrup)
1/4 cup grapeseed oil
1 tbls vanilla
Method (Elana's steps are a bit different so take your pick!)
In large mixing bowl, combine the almond meal and salt. In a separate bowl, thoroughly combine the honey, syrup grapeseed oil and vanilla. Add the wet ingredients to the dry and stir until well incorporated and dough begins to form.
Chill the dough for about an hour in the refrigerator.
Prepare the filling in a food processor by blending the figs until smooth and then adding in the lemon juice, water and vanilla. Blend until a paste forms.
Remove the dough from the fridge and lay it out on wax paper. Form a long rectangle (about 1/4" think). Cut into fourths with a butter knife.
Take one of the fourths, place on parchment paper and cover one half with the fig paste (careful not to over-stuff). Using the parchment paper, gently fold over the other side and pinch the corners down softly with a butter knife or spoon.
Carefully transfer the cookie to a baking sheet that is lined with parchment paper.
Repeat for the three remaining pieces of dough.
Bake at 350° for about 18 minutes or until the edges begin to brown.
Allow to cool about 15 minutes and then cut into smaller cookies about 1-1" in size.
Store in the refrigerator for freshness.
I ended up with about 3/4 cup of the fig filling (not sure how that happened), so I think I'll make some homemade bars with it.