8 ounces dried Turkish or Calimyrna figs, stemmed and quartered
2 cups apple juice
2 teaspoons lemon juice
Instructions
Preheat oven to 350 degrees F. Line an 8-inch square baking pan
with aluminum foil, allowing excess to hang over the pan edges.
Grease the foil; set pan aside.
Combine the flours, baking powder, and ¼ teaspoon of salt in
a small bowl. With an electric mixer on medium-high speed,
beat the butter and sugar until light and fluffy, about 2
minutes. Beat in the egg and vanilla until combined. Stir in the
flour mixture until just incorporated. Place all but ¾ cup dough
into the prepared pan and spread into an even layer. Bake until
just golden, about 20 minutes. After you put the bottom crust
in the oven, roll the remaining dough into an 8-inch square
between two sheets of greased parchment paper, then place in
the freezer until firm, about 30 minutes.
Meanwhile, cook the figs, apple juice, and the remaining pinch of
salt in a saucepan over medium heat, stirring occasionally, until
very soft and syrupy, 15 to 20 minutes; cool slightly. Process the
mixture with the lemon juice in a food processor until jam-like.
Spread the fig mixture evenly over the baked crust. Top with
the frozen dough square and press lightly on the dough to
adhere. Bake until the top is golden brown, 25 to 30 minutes.
Cool completely on a wire rack, about 2 hours. Using the foil
overhang, lift bars from pan and cut into squares.
Store leftovers in an airtight container at room temperature.
Originally Submitted
4/17/2013
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