Indulge in a delightful culinary journey with our exquisite Fig Nut Candy recipes. These delectable treats, crafted with the finest figs and nuts, offer a harmonious blend of flavors and textures that will tantalize your taste buds.
From the classic Fig Nut Candy, renowned for its chewy texture and nutty sweetness, to the innovative Chocolate Fig Nut Candy, which combines the richness of chocolate with the fruity essence of figs, our collection offers a diverse range of recipes to cater to every palate. Discover the secrets behind creating the perfect Fig Nut Candy, ensuring each bite bursts with flavor.
FIG PINWHEELS
Makes about 40 cookies
Number Of Ingredients 12
Steps:
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, ½ cup (100 grams) granulated sugar, and brown sugar at medium speed until well combined, 2 to 3 minutes, stopping to scrape sides of bowl. Beat in egg.
- In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined.
- On a lightly floured silicone baking sheet or a lightly floured large sheet of parchment paper, roll dough into a 16x10-inch rectangle. Refrigerate for 30 minutes.
- In a small saucepan, combine figs, orange juice, and remaining ¼ cup (50 grams) granulated sugar; bring to a boil over high heat. Reduce heat to medium-low; simmer, stirring occasionally, for about 5 minutes. Remove from heat, and let stand for 30 minutes.
- In the work bowl of a food processor, pulse fig mixture until smooth, stopping to scrape sides of bowl. Transfer to a small bowl; stir in walnuts and orange zest. Let mixture cool slightly, about 20 minutes.
- Using a small offset spatula, spread fig mixture onto dough, spreading completely to edges. Starting with one long side, roll up dough, jelly roll style. Wrap in plastic wrap. Refrigerate, seam side down, until firm, 20 to 30 minutes.
- Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
- Using a serrated knife, cut ½ inch off each end of dough log. Cut log crosswise into ⅜-inch-thick slices. Place 1 inch apart prepared pans. (For best shape, refrigerate sliced dough until ready to bake.)
- Bake until tops are set and bottoms are golden, 12 to 14 minutes. Remove from pans, and let cool completely on wire racks. Dust cooled cookies with confectioners' sugar. Store in an airtight container for up to 1 week.
FIG AND WALNUT COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 2h26m
Yield 4 dozen
Number Of Ingredients 15
Steps:
- For the pastry dough: Whisk the eggs and vanilla in a small bowl to blend. Mix the flour, sugar, lemon zest, and salt in a large bowl. Add the butter and rub in with your fingers until the butter is the size of small peas. Add the egg mixture and mix with a fork until the dough comes together. Gather the dough into a ball. Divide the dough in 2 and flatten into disks. Wrap the dough disks in plastic and refrigerate for 1 hour.
- Meanwhile, for the filling and cookies: Preheat the oven to 350 degrees F.
- Line 2 heavy large baking sheets with parchment paper. Finely chop the figs and raisins in a food processor. Add the honey, orange juice, cinnamon, and lemon zest, and pulse just to blend. Scrape the fig mixture into a medium bowl. Stir in the walnuts. Transfer the fruit mixture to a pastry bag.
- Roll out 1 disk of dough on a floured work surface to 1/8 to 1/4-inch thickness. Using a 2 1/2-inch diameter biscuit cutter, cut out dough rounds. Gather the dough scraps into a disk, then cover and refrigerate while assembling the cookies. Spoon the fruit mixture in the center of each dough round. Lightly moisten the edges of the dough with the egg wash. Fold the dough over the filling and press the edges to seal. Arrange the cookies evenly apart on the prepared baking sheets. Brush the tops of the cookies with egg wash. Bake until the cookies are pale golden, about 18 minutes.
- Cool the cookies on the baking sheet for 5 minutes. Transfer the cookies to a cooling rack and cool completely. Repeat with the refrigerated dough scraps and remaining filling.
FIG AND NUT COOKIES
Fig, cranberries and almond pair up in these tasty cookies - a great dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 10
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
- In medium bowl, mix flours, bran, baking soda, cinnamon and allspice with whisk; set aside. In large bowl, stir together brown sugar, melted butter and eggs. Stir in figs, cranberries and vanilla. Add flour mixture, stirring just until moistened. Gently fold in almonds.
- Onto cookie sheet, drop dough by 1/4 cupfuls 4 inches apart. Sprinkle evenly with granulated sugar.
- Bake 12 minutes or until almost set. Cool 2 minutes; remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 250, Carbohydrate 42 g, Fat 1 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 125 mg
FIG AND HONEY JAM WITH WALNUTS
I recently made a meat and cheese board for my family and wanted to make a jam/preserve with it that we normally wouldn't have. Figs came to mind and, after searching around a little and getting a few ideas, I came up with this. It was such a huge hit that I decided to share it. I hope that everyone enjoys it as much as we did! It will last for up to 30 days if you do not can it.
Provided by Rachel Swiger-Imhoff
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h50m
Yield 48
Number Of Ingredients 11
Steps:
- Combine figs, honey, water, butter, lemon juice, cinnamon, vanilla extract, cloves, salt, and ginger in a large pot; bring to a boil. Reduce heat and simmer until figs are soft, about 1 hour 15 minutes.
- Blend figs with an immersion blender until mixture reaches desired consistency. Stir in walnuts. Cook until flavors combine, about 15 minutes.
- Remove pot from heat and pour fig mixture into a container; transfer to the refrigerator.
Nutrition Facts : Calories 78.6 calories, Carbohydrate 14.8 g, Cholesterol 2.5 mg, Fat 2.6 g, Fiber 0.7 g, Protein 0.5 g, SaturatedFat 0.8 g, Sodium 56.3 mg, Sugar 13.9 g
Tips:
- Choose ripe figs: The riper the figs, the sweeter and more flavorful the candy will be.
- Use a food processor: A food processor will make quick work of chopping the figs and nuts.
- Don't overcook the candy: The candy should be cooked until it reaches the soft ball stage, which is about 235 degrees Fahrenheit.
- Let the candy cool completely: The candy will need to cool completely before you can cut it into pieces.
- Store the candy in an airtight container: The candy can be stored in an airtight container at room temperature for up to two weeks.
Conclusion:
Fig nut candy is a delicious and easy-to-make treat that is perfect for any occasion. With just a few simple ingredients, you can create a candy that is both sweet and flavorful. So next time you're looking for a special treat, give fig nut candy a try.
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