Sicilian Fig Bars {ModBak} — Move Over, Newtons!

January 11, 2012 at 10:24 pm (Cookies, Jam, Jelly, Modern Baker Challenge, Nick Malgieri, The Modern Baker)
Tags: apricot preserves, biscotti dough, biscotti regina, cinnamon, cloves, cookie bars, Cookies, Dark rum, fig newtons, figs, food processor, Modern Baker, Modern Baker Challenge, Nick Malgieri, parchment paper

When I saw this recipe in the Cookies, Bars, & Biscotti section of The Modern Baker, I knew I wanted to make them. I love figs, and I’m especially crazy about Fig Newtons. So I signed up for the official Modern Baker Challenge post and added figs to the grocery list. I have been trying to bake the recipes in this section in order, but once I had figs in the cupboard, I couldn’t wait to make these.

The ingredients list is short: figs, water, apricot preserves, dark rum, cinnamon, and cloves. And other than the figs, I had everything else on hand. After snipping the figs into a saucepan, I added the remaining ingredients, brought it to a boil, and simmered everything for 10 minutes or so, until the figs were soft.  I puréed the fig mixture in the food processor, then set it aside while I prepared the dough.

 

The dough for the fig bars is the same dough used to make biscotti regina. I made a double batch of the biscotti dough, half of which I used for the regina, and the other half to make these fig bars.

Beginning with 1/3 of the dough, I rolled it into a 12-inch rope.

I flattened the rope into a rectangle about 4 inches wide.

Then I spread 1/3 of the fig mixture on the dough,…

… folded the top half over the center,…

… and folded up the bottom half. I pressed the dough to seal it, then flipped it seam side down and put it on a cookie sheet.

I made three dough cylinders, which I put on an unrimmed cookie sheet lined with parchment paper.

I baked the bars at 350°F for about 20 minutes, until the dough was firm and golden. As I removed the pan from the oven, I inadvertently tipped it ever so slightly. Unfortunately, given the flat, rimless cookie sheet and the slickness of the parchment paper, that was enough to send 2 of the 3 cookie bars sliding off the tray and onto the bottom of the oven. Note to self: next time, use a jellyroll pan.

I let the remaining bar cool, then cut it into cookies. They weren’t pretty, but they were delicious. Both the dough and filling reminded me of my beloved Fig Newtons, especially in texture. But the filling was much more flavorful. The apricot preserves added a little citrusy sweetness, while the rum, cinnamon, and cloves gave it a spicy depth.

My fig bars could never pass for Fig Newtons. But I would pass up Newtons for these fig bars any day.