Fig Newtons

Ingredients

For the Dough:

1 1/4 sticks unsalted butter, cut into small pieces

1/2 cup light brown sugar, packed

1/2 teaspoon baking soda

Dash of salt

2 tablespoons agave

1 tablespoon freshly squeezed orange juice

1 egg plus 1 egg yolk

1/8 teaspoon cinnamon

1 cup whole wheat flour

1 1/4 cup all-purpose flour

For the Filling:

2 cups dried mission figs, checked for stems

1/2 cup dried dates, pitted

1/3 cup applesauce

1 tablespoon freshly squeezed orange juice

Pinch of salt

1/8 teaspoon cinnamon

1 tablespoon coconut sugar

Preparation

For the Dough: Using a food processor, such as a Cusinart, fitted with a blade attachment, add the butter, brown sugar, baking soda, salt and agave and beat until fluffy, scrapping down the sides as needed, for about 3-4 minutes. Add the orange juice, egg and egg yolk and beat on medium to blend. Reduce the speed to low and slowly add the whole wheat and all-purpose flour. Mix well. Form the dough into a round disk, wrap in plastic wrap and refrigerate for at least 1 hour.For the Filling: Using the same kitchen mixer bowl (no need to clean it) add the figs, dates, apple sauce, orange juice, salt. Cinnamon and coconut sugar and process till a tick, slightly smooth paste has formed. Be sure to scrape down the sides once or twice to break up any big chunks. Dive the filling into 4 equal pieces. Using your hands, working on a large cutting board gently form/roll into 13-inch ropes. Set aside.

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and place near your work area

Assembling the Fid Newtons: Remove the dough from the refrigerator and cut into 4 equal pieces. Allow to warm up slightly.

Place piece of parchment paper at your work station. Place a piece of dough on top of the parchment. Place a second piece of parchment paper on top pf the dough. Using a rolling pin, roll of the dough into a 13×13-inch rectangle. Remove the top piece of parchment and place a filling roll on top of the dough in the middle. Lift the bottom parchment in a cradle like fashion, folding one side of the dough up over the filling. Gently press down to adhere. Repeat with the second side of dough overlapping with the first piece slightly.

Gently transfer the cookie log onto the prepared baking sheet leaving enough room for an additional three logs. Don’t worry if any cracks develop in the dough, simply pinch the dough together to seal and move on. Repeat the above process with the remaining dough and filling.

Place in the oven and bake, rotating once, until puffed, slightly browned and firm to the touch, about 15 minutes. Remove from the oven and allow to cool slightly before slicing.

Store in an airtight container which helps to further develop the cakey-like texture desired.