Homemade Fig Newtons

makes 15-20 cookies ("cakes"!)

Note: Prep requires that you chill the dough overnight

For the dough:

1/2 cup whole wheat pastry flour

1/3 cup whole wheat pastry flour

1/8 teaspoon baking soda

1/8 teaspoon kosher salt

1/8 teaspoon ground cinnamon

6 tablespoons unsalted butter, room temperature

1/2 teaspoon orange zest

1/4 cup raw (unrefined and unbleached) sugar

1 tablespoon honey

2 egg yolks

1/2 teaspoon vanilla extract

1 tablespoon freshly-squeezed orange juice

For the fig filling:

3/4 cup chopped dried black Mission figs

2 tablespoons unsweetened applesauce

1/2 tablespoon honey

1/2 teaspoon orange zest

1/8 teaspoon cinnamon

Day One

1. In a small bowl, sift together the flour, baking soda, salt, and cinnamon. Set aside.

2. Using a stand mixer with the paddle attachment, cream together the butter, sugar, and orange zest until light and fluffy.

3. Beat in the egg yolks one at a time.

4. Stir in the honey and vanilla extract.

5. Pour in the sifted flour mixture all at once. Spoon in the orange juice. Stir until just combined.

6. Spread a large piece of plastic wrap on the countertop. Place the dough (which will be soft and sticky) onto the center of the wrap. Cover it completely and pat into a disk shape.

7. Place in the fridge to chill overnight.

8. To make the filling, add the figs, applesauce, honey, orange zest, and cinnamon to the bowl of a food processor. Pulse until the mixture forms a smooth paste, using a spatula to scrape down the sides as necessary. Place in an airtight container and store in the fridge overnight. [Alternately, you can make the filling on day two and use immediately.]

Day Two

1. Preheat the oven to 325 degrees. Cover a baking sheet with parchment paper. Set aside.

2. Cover your work surface with flour.

3. Roll out the dough to a 1/4" thickness. Use a pastry or pizza cutter to cut the dough into 3 1/4"-wide by 6"-long strips.

4. Spoon the fig spread mixture (spreading it with a spatula to about 1" wide and a 1/4" thickness) down the center of each dough strip. If you find this is too difficult, alternately you can use a pastry bag to pipe the spread down the center of the dough, using a plain basket weave tip.)

5. Fold one side of the dough strip over top the fig spread. Then, flip/roll the dough over so that the seam is on the bottom. Use a pastry brush to dust off any excess flour.

6. Place the fig bar roll on the parchment-lined baking sheet.

7. Bake for 12-15 minutes, or until the bars have slightly puffed up, are golden brown, and are just firm to the touch. If the dough appears moist or is sticky when touched, bake a few minutes more.

8. Once baked, remove from the oven and immediately cut into 1-2"-long rectangles.

9. While still warm, pack the bars in an airtight container, placing a sheet of parchment paper between layers.

10. Cookies should remain fresh for up to two weeks at room temperature.