Fig Newtons
These homemade fig newtons are a delightful treat that captures the sweet and fruity essence of dried figs wrapped in a tender almond flour crust. The combination of flavors is wonderfully complemented by the subtle hint of vanilla, making each bite a satisfying balance of chewy and crumbly textures. This recipe not only yields a batch of delicious fig newtons but also fills your kitchen with the irresistible aroma of freshly baked goods.
— Constant Cookbook
Ingredients
- 1 cup dried figs
- ½ cup lemon juice, freshly squeezed
- 1 tablespoon vanilla extract
- 2 ½ cups blanched almond flour
- ½ teaspoon celtic sea salt
- ½ cup agave nectar
- ¼ cup yacon syrup
- ¼ cup grapeseed oil
- 1 tablespoon vanilla extract
Instructions
- Place figs in a food processor and blend for 30 seconds until they are well chopped
- Add lemon juice and vanilla; process until a smooth paste results
- In a large bowl, combine almond flour and salt
- In a small bowl, combine agave, yacon, grapeseed oil and vanilla
- Mix wet ingredients into dry, then refrigerate dough for 1 hour
- Divide chilled dough into 4 parts
- Between 2 pieces of parchment paper, roll out 1 part of the dough into a 10 x 4 inch rectangle, ¼ inch thick
- Spread ¼ of the filling evenly down the right side (lengthwise) of the rectangle
- Fold the dough in half down the long side --resulting in a 10 x 2 inch bar
- "Mend" the seam so the bar is symmetrical
- Repeat with 3 remaining parts of dough and filling
- Transfer each bar to a parchment paper lined baking sheet; bake at 350°F for 10-15 minutes
- Allow to cool slightly; cut bar every 2 inches to form the fig newtons
- Serve
Yield
Makes 20 cookies
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