Fig Bars
Serves: 6
Mckayla Luettgen
1 January 1970
Based on User reviews:
54
Spice
46
Sweetness
52
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
450 g
Fig (dried calimyrna)2 cups
Water1 tsp
Lemon Zest (grated)2 tsps
Vanilla Extract1 tsp
Cinnamon1 tsp
Ground Nutmeg2.5 cups
Unbleached All-Purpose Flour1.5 cups
Baking Powder (teaspoons)1 tsp
Ground Cinnamon1 tsp
Salt1 cup
Sugar2 large
EggDirections:
1
Using kitchen scissors, trim stems from the figs and discard
2
Cut the figs in half
3
In a saucepan combine the figs, water and lemon zest and bring to a boil
4
Lower the heat and simmer the figs, uncovered, until the water is absorbed and figs are tender, about 25 minutes
5
In a food processor puree the figs until smooth
6
Add the vanilla extract, cinnamon, and nutmeg and pulse to combine
7
Preheat oven to 350 degrees F
8
Sift together the flour, baking powder, cinnamon, and salt
9
Using an electric mixer cream together the butter and sugar until light and fluffy
10
Add the eggs, one at a time, beating well after each addition
11
Gently beat in the dry ingredients
12
With floured hands, gather the dough into a ball, flatten and wrap with plastic wrap
13
Refrigerate dough for at least 1 hour, or until chilled enough to easily roll out
14
Divide the dough in half
15
On a lightly floured surface, roll out half of the dough into a 13- by 9-inch rectangle
16
Trim the edges exactly with a sharp knife
17
Carefully transfer dough to a 13- x-9-9-inch buttered baking dish
18
Using a spatula spread the cooled fig mixture over the dough in an even layer
19
On a piece of waxed paper, roll out remaining dough in the same manner as before and place over the filling with the waxed paper side up
20
Peel the waxed paper from the dough and patch any tears by pressing dough together with your fingertips
21
Bake for 30 minutes, or until edges are golden
22
Cool on a wire rack before cutting into bars