Fig Newton Biscotti Recipes

FIG NEWTONS RECIPE (COPYCAT)

Steps:

• Preheat oven to 350 degrees F.
• Dice the figs and soak them in apple juice, salt, and lemon juice mixture for 1 hour.
• Cook the ingredients in a pot on medium heat until a thin, jam-like consistency is achieved. Set aside to cool, then transfer to a pastry bag.
• In a mixing bowl, cream together butter and light brown sugar until fluffy. Then, beat in the egg, milk or cream, and vanilla. You may do this on a stand mixer, food processor, or by hand.
• Add the dry ingredients and mix well until fully incorporated. Form it into a dough ball and wrap using plastic wrap. Place in the fridge for 1 hour to set.
• Take the dough out of the fridge and divide it into 6 portions.
• Form each portion into a log. In between two sheets of parchment paper, use a rolling pin and flatten to ⅛ inch rectangles, about 10 inches long and 4 inches wide. Cut off excess dough to achieve these dimensions.
• Pipe a straight line of fig filling in the middle of the rectangular dough sheet. Using the parchment paper as leverage, lift one side of the dough to cover the filling. Gently flatten the dough, and do the same on the other side until the fig filling is fully covered. The end result should be a flattened rectangular log. Repeat until all six dough portions are used up. You might need to refrigerate the other pieces of dough while doing this.
• Cut the cookie logs into 2-inch squares and lay them on a parchment paper-lined baking sheet.
• Bake the fig newtons in the middle rack for 10 to 15 minutes or until the bottom crust is golden brown.
• Let the fig cookies rest for 5 minutes. After that, transfer them to a cooling rack to cool completely.
• Store the cookies in an airtight container lined with a paper towel at the bottom and on top.

FIG NEWTONS

Steps:

• Cream butter, using an electric mixer. Add both sugars and mix until creamy.
• Add egg, vanilla, and lemon zest. Mix until blended.
• Add flour, cinnamon, cardamom, and baking powder to the same bowl and mix until the dough comes together.
• Divide the dough into fourths using a pastry scraper, which happens to be one of my favorite kitchen gadgets! Cover the plate with plastic and refrigerate for 30 minutes.
• Preheat oven to 375 degrees F
• Remove one piece of dough from the fridge at a time. Using a well-floured surface, roll out the dough into a 7" x 10" rectangle, then slice down the middle to make two 3.5" x 10" rectangles. Add approximately three to four tablespoons of preserves down the center of the dough.
• Using the pastry cutter, carefully lift one side of the dough at a time and fold over the preserves. If you prefer, you can first cut the dough into two 3.5" x 5" pieces, which will make it easier to work with.
• If you haven't cut the log in two yet, do so now, and flip it over onto a cookie sheet covered with either a silicone mat or parchment paper. Don't overcrowd the cookies. Either work in batches or use more than one tray.
• Bake in the oven for 15-17 minutes, or until golden brown. Allow to cool before using the pastry cutter to cut each log into four pieces.

ITALIAN FIG COOKIES (CUCIDATI) RECIPE

Steps:

• Pulse the flour, sugar, baking powder, and salt together. Add the cold butter pieces and pulse again.
• Add the eggs, vanilla extract, and milk. Process until the dough just starts to combine (like pie dough). Remove the dough to a lightly floured surface and knead a few times until it comes together completely and looks smooth.
• Divide the dough into four equal pieces and wrap in plastic wrap. Refrigerate overnight.
• Place the dried figs, dates, pecans, raisins, and orange zest in the food processor. Give it a couple of pulses to start grinding the fruit.
• In a separate bowl whisk together the granulated sugar, cinnamon, nutmeg, and allspice.
• Add the water and sugar mixture to the food processor and pulse until it grinds everything and comes together.
• Place in an air-tight container and refrigerate for at least overnight or longer.
• Preheat the oven to 325 degrees.
• Form the fig filling into ropes about the size of your little finger. To make it easier form all the filling and place them on a parchment paper-lined baking sheet.
• Using only one dough round at a time (leave the remaining dough refrigerated) on a well-floured surface, knead the dough a few times until it becomes smooth, roll the dough out fairly thin, about 1/8 inch thick.
• Trim the rough edges from the dough, place a rope on the dough edge. Lift the outer edge and start rolling it over the filling. Roll it completely over and trim it off. Place the seam side down.
• Slice each strip on the diagonal into about 1-inch pieces and place them on the prepared baking sheet about 1 inch apart.
• Bake for about 12-15 minutes or until the tops a light golden and bottoms are browned. Watch them closely, all ovens are different. You may need to rotate the baking sheets for even browning.
• Allow them to cool on the pan for about 2 minutes, then transfer to a wire rack to cool completely.

FIG NEWTON CUPCAKES

Steps:

• Preheat the oven to 350°F, and line 12 standard size muffin cups with liners. Lightly coat the liners with nonstick cooking spray. Set aside.
• To prepare the cupcakes, whisk together the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the butter (or coconut oil), egg, and vanilla. Thoroughly mix in the maple syrup and Greek yogurt until no large clumps of yogurt remain. Alternate between adding the flour mixture and the milk to the egg mixture, beginning and ending with the flour, and stirring just until incorporated. (For best results, add the flour in 3 equal parts and the milk in 2 equal parts.)
• Divide the batter between the prepared muffin cups. Bake at 350°F for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.
• While the cupcakes baked, prepare the filling. Combine the dried figs and water in a microwave-safe bowl, and cover tightly with plastic wrap. Microwave on HIGH for 45 seconds. Let the mixture stand to allow the figs to continue absorbing liquid for another 20 minutes. Pour the mixture into a food processor, and pulse until smooth.
• To prepare the frosting, stir together the yogurt, vanilla, and honey in a small bowl. Refrigerate until ready to use.
• To assemble the cupcakes, remove the centers using a cupcake corer or sharp knife. Spoon in the fig filling until level with the surface, and top with the frosting.

ITALIAN FIG COOKIES I

Steps:

• To Make Dough: Cream sugar and shortening. Add eggs, vanilla, and salt. Blend in flour and baking powder by hand. Knead dough until smooth and workable. Add milk to reach workable consistency. (This takes a while and you will get a workout, but you'll know when it's right.)
• To Make Filling: Cut up figs, orange, and apple into small pieces. (It is easier to grind this way). Grind figs, raisins, orange, and apple. If the mixture is too dry or thick, mix in up to 1 cup of water, if desired. (I do not use the water, the juice from the apple and orange are enough). The spices and chopped nuts are added to the ground fig mixture. After the fig mixture is ground, I sprinkle them in over the mixture and mix (knead) it in by hand. STICKY! But good.
• Preheat oven to 375 degrees F (190 degrees C).
• Roll out some dough. (should be kind of thin). Put fig mixture in a line. Wrap dough over mixture, sealing figs inside dough. Trim to desired length, using a diagonal cut. Make small diagonal slits in the sides of the cookies. Bake on ungreased cookie sheet for 10-15 minutes. (Dough makes good cookies without the filling also). Wonderful with coffee.