Fig newtons have more of a cake like exterior and the ones I made were more like a cookie. They were still good, but not as good as the ones that you get in the store. Even the fig newton bars that Little Debbie puts out on the shelves has a cake like exterior to them. These didn’t, and I was kind of bummed about that. Will have to find a better recipe for these, cause I just love fig newtons. The page where I found the recipe for these at, even looked like the store bought fig newtons so maybe something went wrong when I made them, who knows?
I didn’t use fresh figs for this and used a store bought jam, that I purchased from Stone Wall Kitchen called Fig and Walnut Butter. It did it’s job well. I had purchased some fresh figs and had used them all up by the time I made these. Bummer.
Ingredients from Our Italian Kitchen.
1 stick unsalted butter, softened
1/2 cup sugar
1/2 teaspoon grated lemon or orange zest
1 large egg white
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 lbs fresh figs
1/4 cup sugar
Juice of half a lemon
1. Cream the butter, sugar and zest in the bowl of a stand mixer fitted with the paddle attachment, for 2-3 minutes on medium speed. Scrape the sides of the bowl.
2. Beat in the egg white and vanilla.
3. Next, add the flour and beat on low speed until the dough comes together.
4. Wrap in plastic wrap and refrigerate for 2 hours or overnight (the longer the better). I took mine out after about an hour and a half and it was way too soft.
5. While the dough is chilling, cut the figs in half and scoop out the seeds and pulp with a spoon. In a medium sauce pan, combine figs, sugar, and lemon juice. Mash mixture a few times with a potato masher or fork.
6. Cook mixture over medium-high heat until bubbling and sugar has dissolved; reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes, until it has reduced by about one-third and is beginning to gel. Set aside until completely cool.
7. Place racks in middle and lower third of the oven and preheat the oven to 350 degrees. Line baking sheets with parchment paper.
8. Here’s the tricky part, at least, it was for me. On a floured surface, roll the dough out to a 12 x 16 rectangle. Cut into 4 equal strips, each 12 x 4 inches. Spoon a line of filling down the center of each strip. I had a little too much dough for the amount of filling and since I’d rather have super stuffed fig newtons, I threw some jam in the excess dough. Fold the dough over the filling and pinch the edges together. Using a serrated knife, slice each log on the diagonal into 10 cookies. Place each cookie on the parchment-lined baking sheets, seam side down.
9. Bake, rotating the baking sheets from top to bottom and front to back halfway through, for 12-15 minutes, until golden. Remove from the oven and allow to cool on a rack.