Fig And Almond Crackers Food

CHEWY FIG AND ALMOND COOKIES

Steps:

• Place an oven rack in the center of the oven and preheat to 350 degrees F.
• Butter the bottom and sides of a 9-by-13-inch glass or ceramic baking dish. Line the bottom with an 8-by-20-inch piece of parchment paper, allowing the excess paper to hang over the sides.
• For the crust: Whisk the all-purpose flour, almond flour, baking powder, salt and baking soda in a medium bowl.
• Beat the sugar and butter using an electric hand mixer until combined in a large bowl. Beat in the egg, cream and vanilla until smooth. Add the dry ingredients and beat until the mixture forms into clumps. Press the clumps together to form a dough. Knead the dough for 30 seconds and wrap in plastic. Refrigerate for 1 hour.
• For the filling: Place 1/4 cup water, the figs, orange juice, vanilla extract and orange zest in a food processor. Blend until the figs are finely ground, about 2 minutes. Add the almond butter and blend until incorporated. Add the almonds and pulse until combined.
• Remove the plastic from the dough and cut in half. Roll out 1 piece of dough into an 8-by-12-inch rectangle on a well-floured work surface. Cut the dough in half lengthwise and then in half crosswise to make 4 equal-size pieces of dough. Transfer the dough pieces to the prepared baking dish using a spatula, and arrange in a single layer. Pinch the edges of the dough together to seal. Spoon the filling onto the dough. Spread the filling evenly over the dough using damp hands. Smooth the top of the filling using a rubber spatula. Roll out the remaining dough into an 8-by-12-inch rectangle. Cut into 4 equal pieces and place on top of the filling, pinching the edges of the dough together to seal. Bake until golden, 25 to 30 minutes. Place the baking dish on a wire rack to cool completely, about 1 hour.
• Using the excess parchment paper as handles, remove and place on a cutting board. Cut the cookie into twenty-four 1 1/2-inch-square pieces and serve.

FIG-AND-ALMOND CRACKERS

Steps:

• Soak figs in port 10 minutes.
• In a food processor, pulse almonds, flour, and salt until finely ground. Add butter; pulse just until crumbly. Transfer to a bowl; stir in figs and port with a fork until dough forms. Shape into a 2-inch-wide log. Wrap in plastic; freeze 1 hour or up to 3 months.
• Preheat oven to 350 degrees. Cut log into 1/8-inch-thick rounds; arrange on parchment-lined baking sheets. Bake, rotating sheets once, until edges are golden, 14 to 16 minutes. Let crackers cool on a wire rack.

ELEGANT FIG APPETIZERS WITH GOAT CHEESE AND ALMONDS

Steps:

• Preheat the oven broiler for high heat.
• Place the fig halves, cut side up, on a baking sheet. Top each half with about 1/2 teaspoon goat cheese. Place one almond on each, press to push the cheese slightly into each fig.
• Broil the figs in the preheated oven until the cheese is soft and the almonds are turning a rich shade of brown, 2 to 3 minutes. Remove from the broiler and let cool for 5 minutes. Arrange the figs on a serving platter and drizzle with honey and balsamic vinegar. Serve warm.

FIGS STUFFED WITH ALMONDS AND CHIPS

Steps:

• Preheat your oven to 350 degrees F (175 degrees C).
• Cut each fig in half. (If you cannot find fresh figs and would like to use dried figs, cut a little opening in the top of the fig and make a pocket for the stuffing.)
• In a small mixing bowl, combine chocolate chips, almonds, and wine. Spoon about 2 teaspoons of the stuffing mixture into each fig half.
• Bake on a cookie sheet for 10 minutes.

SAUTEED FRESH FIG AND ALMOND DESSERT

Steps:

• Melt the butter in a large skillet over high heat.
• Add the fig halves and sprinkle liberally with brown sugar.
• Saute, turning the figs gently, until warmed through, about 4 minutes. Be careful not to let the butter/brown sugar burn, just caramelize.
• Sprinkle with toasted almonds and garnish with heavy cream.

FIG-AND-ALMOND STREUSEL BISCUITS

Steps:

• Preheat oven to 450 degrees and position a rack in the top third of the oven. Divide the biscuit dough into 2 balls and refrigerate.
• For the streusel, mix the flour, almonds and sugar in a bowl. Use a pastry cutter to work the almond paste into the dry ingredients.
• Place the butter and figs in a pan over low heat. Cook until the butter is melted and the figs soften, 2 to 3 minutes. Pour into the dry ingredients, add the cinnamon and the salt and mix well with a fork.
• Lightly flour a work surface. Roll each ball of dough out into a circle about 1/3-inch thick. Sprinkle the streusel mixture over one circle of the dough. Place the second circle of dough on top and lightly press the circles together.
• With a rolling pin, gently roll the dough to 1/2-inch thick. Using a 2 1/2-inch biscuit cutter or glass, cut out the biscuits and put them on ungreased baking sheets. Bake until golden, about 12 to 15 minutes. Transfer to a wire rack to cool.

ROSEMARY FIG CRACKERS

Steps:

• In a large mixing bowl, stir together almond flour, salt, rosemary and figs.
• Mix in egg and oil until well combined.
• Roll out dough between 2 sheets of parchment paper until 1/8-inch thick.
• Cut dough with a knife or pizza cutter into 2 inch squares.
• Bake at 350°F for 10-12 minutes until golden brown.
• Cool and serve.