Fresh figs are hard to find where I live. I've looked and looked every, come September when they are in season and can never find them. The man at the grocery store said that we never get fresh figs here because of their short shelf lives. I always end up going to Minneapolis in the Fall, they have fresh figs at Trader Joe's. If you don't care for fresh figs try picking up some of this. Fig butter. It tastes like jam to me.
I have always liked fig newtons when I was a little kid. I've tried making fig cookies before but I like how much easier these are to make. Make the dough. Spread half the layer on the bottom of the pan. Bake. Add the fig jam and top layer. Bake for a little bit longer and you have fig newtowns. Who cares if they don't look like the cookie you get in the packages at the store? I don't. As long as they end up tasting like the cookie, I'm fine with it.
Tips for Homemade Fig Newtons:
The recipe below is for homemade fig jam but as I mentioned above you can also use store-bought fig jam to save on time.
PrintFig Newtons
Ingredients
- ¾ cup all-purpose flour
½ cup whole wheat flour (I used white whole wheat)
½ teaspoon baking powder
¼ teaspoon salt
6 tablespoons unsalted butter, at room temperature
¾ cup packed light brown sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
Filling Ingredients:
- 8 oz dried Turkish or Calimyrna figs, stemmed and quartered
2 cups apple juice
pinch salt
2 teaspoons lemon juice
Instructions
Preheat oven to 350 F. Line an 8-inch square baking pan with foil, leaving an overhang on opposite sides to lift the bars out. Spray the foil with nonstick cooking spray
Add the dried figs, apple juice and salt to a medium saucepan and set over medium heat. Cook, stirring occasionally, until the figs break down and the mixture is soft and syrupy, about 15-20 minutes. Allow to cool for a few minutes, then add to the bowl of your food processor along with the lemon juice. Pulse until the mixture has a jamlike consistency.
Whisk both flours, the baking powder and salt in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 2 minutes. Add the egg and vanilla, beating until completely incorporated. With the mixer on low, add the flour mixture, beating just until combined. Measure out ¾ cup of the dough and set aside. Transfer the remaining dough to the prepared pan and press into an even layer in the bottom.
Bake until the crust is golden brown, about 20 minutes. Meanwhile, roll the dough you set aside into an 8-inch square (it’s easier if you do it between greased sheets of parchment). Place the square in the freezer until firm.
When the crust has finished baking, spread the fig “jam” evenly over it. Place the frozen square of dough on top. Bake for another 25-30 minutes, or until the top crust is golden brown. Transfer the pan to a wire rack, and let the bars cool completely, at least 2 hours. Use the foil to lift the bars out and cut them into squares for serving.
Notes
Fig Newtons
from America’s Test Kitchen Holiday Cookies
Not a WW recipe
jgisvold says
Hi Michelle, The top layer isn't baked from frozen. I've never tried just baking all three layers together but you probably could. Just need to add on the extra 20 minutes that it took the bottom layer to cook. Hope that helps.
Michelle says
Hi,
Sorry for commenting on an old post, I've just been searching for some fig recipes and came across this and it's definitely peaked my interest! I love fig newtons and definitely want to give this recipe a go. I was just wondering why you bake the bottom layer twice and the top one from frozen? They look great so I trust it works well, I just can't figure out why it's done haha!
Michelle
jgisvold says
Wow you have 5 fig trees? I'm jealous. 🙂
Melanie says
I am so excited to find this recipe. My husband and I just bought our first house, and we have 5 fig trees in our yard.
Gabrielle says
In Italy on study abroad right now. Where I'm staying grows its own figs and serves them at lunch. They must be delicate, because they keep them in a bowl full of ice.