Fig and Almond Squares

Lee Harrelson

Prepare a double batch of these chewy, blondie-like treats so you can enjoy them with lunch on Saturday and take some on the road for the drive home on Sunday. Bake up to two days ahead, and store in an airtight container.

Yield: 16 servings (serving size: 1 square)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 138
  • Calories from fat: 27%
  • Fat: 4.2g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.6g
  • Carbohydrate: 23.7g
  • Fiber: 1g
  • Cholesterol: 21mg
  • Iron: 0.7mg
  • Sodium: 79mg
  • Calcium: 32mg

Ingredients

  • Cooking spray
  • 3/4 cup all-purpose flour (about 3 1/3 ounces)
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3/4 cup packed brown sugar
  • 1/4 cup butter, melted
  • 1 tablespoon amaretto (almond-flavored liqueur)
  • 1 teaspoon vanilla extract
  • 1 large egg white
  • 1 large egg
  • 1/2 cup chopped dried figs
  • 1/4 cup flaked sweetened coconut
  • 2 tablespoons sliced almonds, toasted
  • 1/2 cup powdered sugar
  • 2 1/2 teaspoons hot water
  • 1/4 teaspoon amaretto (almond-flavored liqueur)

Preparation

  1. Preheat oven to 350°.
  2. Coat bottom of an 8-inch square baking pan with cooking spray (do not coat sides of pan); set aside.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring well with a whisk. Combine brown sugar and next 5 ingredients (through egg) in a medium bowl, stirring with a whisk until well blended. Add brown sugar mixture, figs, coconut, and almonds to flour mixture; stir until blended. Spoon batter into prepared pan. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Cut into 16 squares.
  4. Combine powdered sugar, 2 1/2 teaspoons hot water, and 1/4 teaspoon amaretto in a small bowl, stirring with a whisk until smooth. Drizzle over squares.
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