Fig And Rum Squares
Serves: 3
Eloise Gerhold
1 January 1970
Based on User reviews:
40
Spice
47
Sweetness
55
Sourness
35
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 tsp
Salt1 cup
Orange Juice1 tbsp
Orange Peel (grated)1 tsp
Ground Cinnamon3 cup
Almond (sliced)Directions:
1
Preheat oven to 350°F
2
Blend flour, butter, 1/2 cup sugar, and salt in processor until coarse meal forms
3
Add 1 tablespoon rum; blend until moist dough forms
4
Measure 1 cup dough; reserve for topping
5
Press remaining dough into 11 1/2 x 7 1/2-inch metal baking pan; do not clean processor
6
Blend figs, orange juice, orange peel, cinnamon, 1/2 cup sugar, and 3 tablespoons rum in processor to coarse paste
7
Spread filling over crust
8
Mix sliced almonds into reserved 1 cup dough
9
Drop topping by small clumps onto filling
10
Bake until golden, about 35 minutes
11
Cool completely in pan
12
Cut lengthwise into 3 strips, then cut each strip crosswise into 6 pieces
13
Preheat oven to 350°F
14
Blend flour, butter, 1/2 cup sugar, and salt in processor until coarse meal forms
15
Add 1 tablespoon rum; blend until moist dough forms
16
Measure 1 cup dough; reserve for topping
17
Press remaining dough into 11 1/2 x 7 1/2-inch metal baking pan; do not clean processor
18
Blend figs, orange juice, orange peel, cinnamon, 1/2 cup sugar, and 3 tablespoons rum in processor to coarse paste
19
Spread filling over crust
20
Mix sliced almonds into reserved 1 cup dough
21
Drop topping by small clumps onto filling
22
Bake until golden, about 35 minutes
23
Cool completely in pan
24
Cut lengthwise into 3 strips, then cut each strip crosswise into 6 pieces