I love figs. In fact, I have a Pinterest Board called “Getting Figgy with it” which is all sort of fig recipes. This is variation of a fig cake cookie (aka “Fig Newton”), in this case, a shortbread base with fig crumble and almonds. Easy to make, comes together in minutes and a sweet, buttery, nutty treat.
Ingredients
1 cup plus 4 tablespoons (2 1/2 sticks) unsalted butter, melted
1 cup granulated sugar
3/4 teaspoon salt
2 large egg yolks
1 teaspoon vanilla extract
3 cups all-purpose flour
2 cups fig jam
1/2 cup almond slices
Directions
Create a foil or parchment sling for your 9 x 11-inch baking pan and spray generously with baking spray.
In a medium bowl, mix together flour, sugar, salt, melted butter, egg yolks and vanilla extract with a spoon until smooth. Remove 2 1/2 cups of the crust mixture and press into the lined pan and set aside the remaining, covered with plastic wrap, but not in the refrigerator. Place the pan in the freezer for 30-60 minutes or so; the chilling of the crust prevents it from expanding and rising too much during baking.
Preheat oven to 325F.
Remove the crust from the freezer and place in the oven to bake for 30 minutes, or until the sides are lightly browned. Then remove from the oven, and increase oven temperature to 350F. Spread the fig jam on top, and sprinkle the left-over crust and almond slices. Bake for 25-30 minutes, or until the streusel and nuts are lightly browned.
Allow the pan to cool completely before taking the bars out of the pan. Remove the bars by lifting out with the sling and cut.
