adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Homemade Fig Newtons
0 Likes
Prep Time:
60 minutes
Cook Time:
40 minutes
Total Time:
875 minutes
Toasty walnut-wheat crust envelops orange-infused fig filling in these homemade fig Newtons.
Ingredients:
  • 0.75 cup whole wheat flour
  • 0.5 cup finely ground walnuts
  • 0.75 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.25 teaspoon ground cinnamon
  • 0.125 teaspoon ground nutmeg
  • 0.25 cup unsalted butter, softened
  • 3 tablespoons brown sugar
  • 2 tablespoons honey
  • 1 large egg
  • 0.25 teaspoon grated orange zest
  • 1 teaspoon vanilla extract
  • 1 cup dried figs
  • 0.5 cup water
  • 4 tablespoons honey, or to taste
  • 1 orange, juiced
  • 0.5 teaspoon grated orange zest
  • 0.25 teaspoon ground nutmeg
  • 1 pinch salt
Instructions:
  • In a medium bowl, blend together whole wheat flour, ground walnuts, baking soda, salt, cinnamon, and nutmeg.
  • In a large bowl, cream together butter, brown sugar, and honey until light and fluffy. Mix in egg, orange zest, and vanilla extract until well combined. Gradually add flour mixture in 3 parts, stirring until dough is soft and sticky.
  • Cover the dough in plastic wrap, shape it into a disk, and chill in the refrigerator for 4 hours to overnight.
  • In a saucepan, combine figs, water, honey, orange juice, vanilla extract, orange zest, and nutmeg. Simmer over medium heat, stir occasionally, until figs are soft and easily break with a spoon, for about 15 minutes. Cool for 10 minutes before using.
  • Blend the filling mixture in a blender or food processor until smooth, then transfer to a glass container to cool to a spreadable consistency. Refrigerate until needed.
  • Heat your oven to 350°F (175°C).
  • On a floured parchment paper-lined surface, roll out the chilled cookie dough into a 10x14-inch rectangle that is about 1/4 inch thick, ensuring to also flour the rolling pin as needed. Then, divide the dough into 4 strips measuring approximately 3 1/2 inches wide by 10 inches long.
  • Spread the fig filling evenly down the center of each dough strip, leaving a small border. Fold one side of the dough over the filling, then repeat with the other side. Pinch to seal, forming a 1-inch wide and 10-inch long cookie log.
  • Flip the log over to reveal the seam on the downside. Dust off any extra flour and delicately flatten the top of the log. Repeat these steps with the remaining dough strips.
  • Gently remove any excess flour from the top and in between the cookie logs. Transfer the cookies, still on the parchment paper, to a baking sheet, keeping them about 1 inch apart.
  • Bake in the preheated oven for 20-25 minutes until cookies are slightly crispy. Allow cookies to cool for 5 minutes, then slice each log into 8 pieces. Let cookies cool for at least 40 minutes before enjoying.
  • Let the cookies rest in a sealed container until soft, for at least 8 hours or overnight.

Similar Recipes