Ingredients Jump to Instructions ↓

  1. 3/4 pound dried figs, stems removed, quartered

  2. 3/4 pound raisins

  3. 1/4 pound shelled almonds

  4. 1/4 pound shelled walnuts

  5. 1/2 cup honey

  6. 1/4 cup red wine

  7. 3 tablespoons orange marmalade

  8. 3/4 teaspoon ground allspice

  9. 3/4 teaspoon ground cinnamon

  10. 1/4 teaspoon ground nutmeg

  11. 2 1/4 cups all-purpose flour

  12. 1 cup granulated sugar

  13. 1 tablespoon baking powder

  14. 1/4 teaspoon salt

  15. 1/2 cup butter, cut into small pieces

  16. 1 large egg, beaten

  17. 3/4 teaspoon vanilla extract

  18. 1/4 cup plus 2 tablespoons evaporated milk

  19. 1 1/3 cups powdered sugar, sifted

  20. 1 1/3 tablespoons butter, melted

  21. 1 tablespoon milk

  22. 2/3 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 °F (175°C).

  2. Combine figs and raisins in large bowl; break up clumps as much as possible. Add almonds and walnuts, mixing to combine evenly. Using food processor, process fig mixture in batches until well blended. Whisk together honey, red wine, marmalade, allspice, cinnamon and nutmeg.Add honey mixture to fig mixture; stir until well blended.

  3. In another bowl, sift together flour, baking powder, sugar, and salt. Using a pastry cutter or two forks, cut butter into flour mixture until crumbly (see Note). Beat together egg, vanilla and evaporated milk; add to flour mixture and mix well.

  4. Divide dough into four portions; on liberally floured surface, roll one portion into long strip about 4 1/2-inches wide and 1/4-inch thick. Spread about a fourth of the fig mixture on one side of the strip, about 1/2-inch from the edge; fold the other side over to enclose the filling (you may need to us a spatula to lift the edge of the pastry); seal the edges and trim if desired.Place un ungreased baking sheet.

  5. Repeat with the remaining dough and filling. Bake for 20 minutes or until brown. Cool.

  6. In a bowl, whisk together powdered sugar, melted butter, milk and vanilla; beat until smooth. If needed for a more spreadable texture, add milk a few drops at a time, whisking after each addition.

  7. Spread glaze over the cooled strips; cut into bars.


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