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.
SIMPLE FIG AND WALNUT TART
This impressive tart is great for a holiday crowd. Bake the shell a day ahead, then top and finish in the oven when you're ready to serve. This recipe can easily be doubled-use a large skillet for the onions and allow for more cooking time. Spring for some quality honey (we like acacia), and use a fork to drizzle it on for greater and more even coverage.
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 16 squares (serves 8)
Number Of Ingredients 14
Steps:
- Position an oven rack in the bottom position of the oven, put a baking stone or baking sheet on it and preheat to 400 degrees F. Line another baking sheet with parchment.
- Dust a work surface with flour, and roll the puff pastry sheet out into a 10-by-15-inch rectangle. Transfer the pastry to the prepared baking sheet. Measure a half-inch border around it, and lightly score the border with a knife (don't cut all the way through). Prick the pastry inside the border all over with a fork (don't prick the border). Brush the pastry all over with the egg, put the baking sheet with the pastry on it on top of the preheated baking stone, and bake until golden brown, 15 to 20 minutes. Let cool on the baking sheet for a few minutes. If you find that the pastry has puffed up in some places, use the bottom of a measuring cup or glass to press it down. Let the pastry cool completely on the baking sheet. (The cooled pastry can be wrapped and stored at room temperature for 1 day.)
- Meanwhile, heat the oil in a medium skillet over medium-low heat. Add the onions and a large pinch of salt, and cook, stirring occasionally, until soft and deeply golden, about 10 minutes. Add the vinegar, and stir until it has been completely absorbed. Remove the skillet from the heat, and let the caramelized onions cool completely. (They can be refrigerated for 1 day.)
- Scatter the fontina all over the pastry within the border. Top with the caramelized onions, figs and walnuts. Sprinkle the whole tart with the feta, thyme and some salt and pepper. Drizzle all over with oil.
- Return the tart on the baking sheet to the oven, putting it on the preheated baking stone. Bake until the fontina melts, 10 to 15 minutes. Drizzle generously with honey, and let cool for a few minutes. Cut into 16 squares, and serve.
FIG & WALNUT SLICE
Looking for something new to go with your favourite cheese? This makes a perfect accompaniment, or a lovely gift
Provided by Good Food team
Categories Treat
Time 15m
Number Of Ingredients 7
Steps:
- Pulse the almonds in a food processor until most are finely chopped. Remove and transfer to a bowl. Whizz the figs until they form a sticky paste, then add this to the almonds with the remaining ingredients. Mix well, then shape into a sausage and allow to dry, uncovered, in the fridge or a cool, dry place for a week.
- Wrap and tie in baking parchment if giving away, then slice and serve alongside your favourite cheeses. Will keep in a cool place for up to 2 months.
Nutrition Facts : Calories 113 calories, Fat 6 grams fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium
FIG NUT CANDY
An easy-peasy sweet little bite from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Candy
Time 30m
Yield 1 batch
Number Of Ingredients 3
Steps:
- Immerse figs in boiling water for ten minutes; dry thoroughly, clip stems and grind.
- Blend with nuts and pat into a thin square.
- Spread with half of the melted chocolate; cool.
- Turn square over and repeat.
- Cut into pieces and serve.
Nutrition Facts : Calories 2369.6, Fat 143.7, SaturatedFat 19.3, Sodium 1862.9, Carbohydrate 259.8, Fiber 53.9, Sugar 155.5, Protein 57.2
More about "fig nut candy food"
CHOCOLATE FIG SQUARES | AMY'S HEALTHY BAKING
From amyshealthybaking.com
3.1/5
NO-BAKE CHOCOLATE FIG AND NUT BARS - FOOD TO GLOW
From kelliesfoodtoglow.com
PRODUCTS - FIG TREES - GRIMO NUT NURSERY
From grimonut.com
FIGS AND DATE NUT ROLLS - MAKE FOOD THY MEDICINE
From makefoodthymedicine.com
NO-BAKE CHOCOLATE FIG BARS - CLEAN EATING KITCHEN
From cleaneatingkitchen.com
ITALIAN FIG COOKIES (CUCIDATI) - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
FIGS: HOW TO CHOOSE, EAT, AND ENJOY THE MOST …
From greatist.com
RECIPE REVIEW: DRIED FIG AND NUT BARS | KITCHN
From thekitchn.com
CANDIED FIGS (SIMMERED IN SYRUP) HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
HOW TO MAKE HOMEMADE CANDIED FIGS - EASILY! WITH STEP …
From pickyourown.org
23 BEST DRIED FIG RECIPES AND IDEAS - INSANELY GOOD
From insanelygoodrecipes.com
HEALTHY AND DELICIOUS FIG NEWTONS | MINIMALIST BAKER …
From minimalistbaker.com
4.8/5 (31)Total Time 40 minsCategory Dessert, SnackCalories 115 per serving
- Preheat oven to 350 degrees F (176 C) and arrange oats and nuts on a baking sheet. Bake for 8-12 minutes, rotating the pan near the the halfway mark to ensure even cooking, until golden brown and fragrant. Set aside.
- Once slightly cooled, add oats, nuts, and sea salt to a food processor and process into a fine meal with salt. Remove from processor and set aside.
- Add pitted dates to food processor and mix/pulse until small bits remain or it forms a ball. Scoop out and set aside.
- Add nuts and oats back to food processor and spoon in the mixed dates. Mix/pulse until a loose dough is formed when squeezed between two fingers.
HOMEMADE FIG NEWTONS RECIPE | BON APPéTIT
From bonappetit.com
3.8/5 (15)Estimated Reading Time 6 minsServings 25Published Sep 7, 2017
FIG AND CARAMEL NUT TART RECIPE - FOOD & WINE
From foodandwine.com
NUT CANDY RECIPES
From allrecipes.com
FRESH FIG NEWTONS - SUGAR DISH ME
From sugardishme.com
DRIED FIG AND NUT BARS - GREATIST
From greatist.com
FIG RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
COMPLEXION CANDY, A DATE, FIG AND PECAN CONFECTION
From homesicktexan.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love