Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Italian Fig Bars




List of Ingredients



• 3/4 lb dried figs, stems, removed, quartered
  
• 3/4 lb dates
  
• 1/4 lb shelled almonds
  
• 1/4 lb shelled walnuts
  
• 1/2 cup honey
  
• 1/4 cup red wine
  
• 3 T sweet orange marmalade
  
• 3/4 tsp ground allspice
  
• 3/4 tsp ground cinnamon
  
• 1/4 tsp ground nutmeg
  
• 2 1/4 cups flour
  
• 1 cup sugar
  
• 1 T baking powder
  
• 1/4 tsp salt
  
• 1/2 cup butter, cut into small pieces
  
• 1/4 cup beaten egg
  
• 3/4 tsp vanilla
  
• 3 oz evaporated milk
  
• 1/3 lb powdered sugar
  
• 1 1/3 T butter, melted
  
• 1 T milk
  
• 2/3 tsp vanilla
  






Instructions



1. Preheat oven to 350 degrees.
   
2. Combine figs and ates in large bowl; break up clumps as much as possible. Add almonds and walnuts, mixing to combine evenly. Using food processor, process fig mixture in batches until well blended.
   
3. Whisk together honey, red wine, marmalade, allspice, cinnamon and nutmeg. Add honey mixture to fig mixture; stir until well blended.
   
4. In another bowl, sift together flour, baking powder, sugar, and salt. Using pastry cutter, cut butter into flour mixture until crumbly. Beat together egg, vanilla and evaporated milk; add to flour mixture and mix well.
   
5. Divide dough into 4 portions; on liberally floured surface, roll one portion into long strip about 4 1/2" wide and 1/4" thick. Spread about 1/4 of the fig mixture on one side of strip, about 1/2" from edge; fold other side over to enclose filling (you may need to use a spatula to lift the edge of the pastry); seal edges and trim if desired. Place on ungreased baking sheet. Repeat with remaining dough and filling.
   
6. Bake for 20 minutes or until brown. Cool.
   
7. In bowl, whisk together powdered sugar, melted butter, milk and vanilla; beat until smooth. Spread glaze over cooled strips; cut into bars.