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Close up of fig bars and dried figs.

Homemade Fig Bars

Meg van der Kruik
This recipe for homemade fig bars is packed with naturally sweet dried figs, almond flour, and a touch of honey for the perfect sweet treat. While these fig bars are toasty and delicious right out of the oven, the texture becomes cakey after cooling to room temperature and resting for a few hours.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Dessert, desserts
Cuisine American
Servings 24 cookies
Calories 97 kcal

Equipment

  • food processor
  • wax paper
  • Rolling Pin
  • Sheet pan
  • parchment paper

Ingredients
 
 

For the Fig Filling

  • 9 ounces dried Mission figs stemmed and halved
  • 2 cups apple juice
  • 1/4 tsp salt
  • 2 tsp fresh lemon juice

For the crust

  • 1 cup blanched almond flour
  • 1/4 cup coconut flour
  • 1/4 cup corn starch or tapioca starch/flour
  • 1/4 tsp salt
  • 1 large egg
  • 2 TBSP honey
  • 4 TBSP cold butter cut into small cubes

Instructions
 

FOR THE FILLING:

  • Simmer the figs, apple juice, and salt in a medium saucepan over medium heat, stirring occasionally, until the figs are very soft and the juice is syrupy, about 25 minutes. When they're done, there should only be 3-4 tablespoons of liquid remaining in the pan.
  • Let the mixture cool slightly. Puree the figs in a food processor with the lemon juice until the mixture has a very thick consistency and all of th enlarge pieces have been broken down. Around 10 seconds.

FOR THE CRUST:

  • Preheat the oven to 350℉ (180℃). Cover a standard baking pan with parchment paper or a nonstick pad and set aside.
  • Pulse the almond flour, coconut flour, tapioca flour, and the salt together several times to combine.
  • Add the egg and honey, and process for a few seconds to combine.
  • Add the butter and process until the dough comes together into a ball. You shouldn't be able to see any large clumps of butter left in the dough.
  • Divide the dough in half and gather each half into a ball. Place one ball of dough on a piece of wax paper, cover with another piece of wax paper, and roll out into a rectangle about 1/2 cm thick.
  • Slice the rectangle in half lengthwise to form two long strips.
  • Divide the filling into four equal portions and spread one-quarter of the filling along the length of each of the two strips, leaving about a 1/2" border of dough around the edges
    Set aside the other two portions of filling.
  • Pick up the wax paper and use it to gently fold each strip of dough over onto itself, forming two filled logs. Gently press the edges along the seem together to seal each log and then carefully transfer it to the prepared baking sheet.
    Flatten each slightly with the heel of your hand.
  • Repeat the process with the remaining dough and filling. You should have a total of four logs.
  • Bake for 20-25 minutes until the logs are slightly golden around the edges.
  • Let cool until they are comfortable enough to handle, then cut into 1 1/2" - 2" -inch slices and transfer to a wire rack to cool completely before serving.

Video

Notes

Note that the texture right out of the oven will be slightly flaky, but as soon as they are cooled and have had a bit for the moisture to redistribute slightly they will become more soft and cakey, like packaged Fig Newtons.
Store in an airtight container at room temperature for up to five days or in the freezer for up to three months.
 

Nutrition

Calories: 97kcalCarbohydrates: 14gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 12mgSodium: 70mgPotassium: 103mgFiber: 2gSugar: 9gVitamin A: 70IUVitamin C: 2mgCalcium: 31mgIron: 1mg
Keyword cookie, dried fig, fig, fig bar, fig cookie
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