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Ingredients
- With the classic Fig Newtons in mind, Gale Gand created these cookies, that have extra crunch and spice.
- 3 c. all-purpose flour
- 1/2 c. granulated sugar
- 1/2 tsp salt
- 3/4 tsp baking pwdr
- 3/8 tsp baking soda
- 1/2 tsp grnd cinnamon
- 12 Tbsp. cold unsalted butter, cut into pcs (1 1/2 sticks, no substitutes)
- 4 x Large eggs (divided)
- 1 c. dry figs, cut into 1/2 inch chunks
- 1/2 c. orange juice
- 1/2 c. apple juice
- 1/4 tsp grnd cinnamon
Directions
- To make the dough: Blend the flour, sugar, salt, baking pwdr, baking soda and cinnamon in a mixer fitted with a paddle attachment (or possibly use a hand mixer).
- Add in the butter and mix at low speed till it has the texture of sand.
- Whisk 3 Large eggs together till foamy and add in to the bowl. Mix to combine. Form the dough into a disk, wrap it in plastic wrap and chill for at least 2 hrs.
- To make the filling: Combine the dry figs, orange juice, apple juice and cinnamon in a saucepan and cook over medium heat till all the liquid is absorbed by the figs and the mix is thick. Let the mix cold slightly, then puree it in a food processor (or possibly use a hand blender) till smooth.
- Chill till ready to bake.
- The recipe can be made up to this point and refrigerated for up to 3 days.
- When you're ready to bake, preheat the oven to 375 degrees. Make an egg wash by whisking the remaining egg with 2 tsp. of water. On a lightly floured surface, roll out the dough into a rough rectangle about 1/8 inch thick. Cut the dough lengthwise into strips, at least 2 1/2 inches wide.
- Paint around the edges of one strip with egg wash. Pipe or possibly spoon the fig filling down the center of the strip and then fold the dough over to enclose the filling, slightly overlapping the long edge. Place the tube, seam side down, on the cookie sheet, then press down lightly to flatten somewhat.
- Repeat with the remaining dough and filling. Bake till light golden, about 15 min. Let the pastries cold to room temperature. Use a sharp knife to cut into 1 inch segments.
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