Fig Bars with Red Wine and Anise Seeds

Photo: Andrew Purcell

This delicious homemade grown-up version of Fig Newtons calls for adding red wine and anise seeds to the jammy fig filling. The crust gets even more tender the day after baking.

Yield: about 4 dozen bars
Total:
Recipe from Food & Wine

More From Food & Wine

Recipe Time

Active: 1 Hour
Total: 2 Hours, 30 Minutes


Ingredients

  • 1 1/2 cups (10 ounces) dried black figs, stemmed and chopped
  • 3/4 dry red wine
  • 1/3 cup sugar
  • 3/4 teaspoon lemon zest, grated
  • 3/4 teaspoon anise seeds
  • 1 stick unsalted butter, softened
  • 1/2 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon zest, grated
  • 1/2 teaspoon kosher salt
  • 1 (large) egg
  • 1 1/2 cups all-purpose flour, plus more for dusting

Preparation

  1. In a saucepan, combine the figs, wine, sugar, lemon zest, anise seeds and 1 cup of water and bring to a boil. Simmer over low heat until the figs are softened and the liquid is syrupy and reduced to 1/2 cup. Let the figs cool in their syrup, then puree in a food processor until smooth. Transfer the filling to a pastry bag fitted with a 1/2-inch plain tip.
  2. In a bowl, using an electric mixer, beat the butter until creamy. Beat in the sugar, vanilla, zest and salt at medium-high speed until fluffy, 3 minutes. Beat in the egg. At low speed, beat in the 1 1/2 cups of flour. Divide the dough in half, shape into rectangles and wrap in plastic. Freeze until firm, 20 minutes.
  3. Preheat the oven to 350°. Roll out 1 piece of dough between 2 sheets of floured parchment to a 9-by-12-inch rectangle, dusting with flour as needed. Remove the top sheet of parchment. Cut the rectangle into three 3-by-12-inch strips through the parchment and transfer to a baking sheet. Pipe two 1/2-inch-wide ropes of fig filling down the middle of each strip of dough. Refrigerate just until firm enough to fold, 5 minutes. Fold the dough over the filling and turn onto a work surface, seam side down; discard the parchment.
  4. Cut each roll into 8 bars and arrange on a parchment-lined baking sheet. Bake for 20 minutes, until the dough is golden on the bottom. Let cool. Repeat with the remaining dough and filling.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Fig Bars with Red Wine and Anise Seeds Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy