Fig And Walnut Truffles Recipes

FIG-AND-WALNUT ENERGY BARS

Steps:

• Preheat the oven to 350. Coat a 9-by-13-inch baking pan with cooking spray.
• Place the oats, cereal, flour, walnuts, figs, dry milk, cinnamon and ginger in a food processor; coarsely chop.
• Add the honey and eggs; pulse until well combined.
• Transfer the mixture to the pan; spread evenly with your fingers. Bake until lightly browned around the edges, about 20 minutes. Cool in the pan for 15 minutes, then cut into 16 bars. Store in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months.

FIG AND GINGER TRUFFLES

Steps:

• Remove the stems from the figs and discard. Put the figs, ginger, cinnamon and honey in a food processor and process for about 45 seconds, until the ingredients are finely chopped and begin to stick together.
• Roll the fig mixture with your hands into heaping teaspoon-sized balls and set them on a baking sheet or plate lined with waxed paper.
• Place a small bowl over a saucepan, containing barely simmering water, over low heat Make sure the water is at least 2 inches from the bottom of the bowl. Place half the chocolate in the bowl and stir until it is melted. Remove the saucepan from the heat and add the remaining chocolate. Stir until all the chocolate is melted. Remove the bowl containing the chocolate from the pan.
• Roll the fig balls into the melted chocolate 1 or 2 at a time, until they are all covered. Place them back on the waxed paper and chill in the refrigerator until set, about 15 minutes. Serve at room temperature.
• Excellent source of: Fiber
• Good source of: Manganese

FRESH FIG AND WALNUT COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
• Cream sugar, shortening, and vanilla together in a mixing bowl. Add eggs, one at a time, mixing well after each addition.
• Sift flour, baking soda, baking powder, cloves, and salt together in a separate bowl. Add to the wet ingredients and mix until blended; mixture will be a little dry. Stir in figs and walnuts; mixture will get added moisture from the figs. Use a medium cookie scoop to drop spoonfuls of batter onto the prepared cookie sheet.
• Bake in the preheated oven until edges start to brown, 12 to 13 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Repeat to scoop and bake remaining batches.

FIG AND WALNUT COOKIES

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.

FIG AND WALNUT TRUFFLES

Steps:

• Heat cream, unsalted butter and corn syrup in heavy medium saucepan over medium heat until just boiling, stirring occasionally. Remove saucepan from heat, add semisweet chocolate to cream mixture and stir until chocolate melts and mixture is smooth. Mix in Cognac. Add figs and walnuts and blend well. Spoon mixture into 8x8-inch glass dish with 2-inch-high sides. Cover and refrigerate until mixture is firm enough to handle, about 1 hour.
• Cut chocolate mixture into 36 squares. Roll each square by hand to form round. Dust rounds lightly with cocoa. Place truffles in foil-lined dish. Cover and chill until firm, at least 4 hours. (Can be prepared 4 days ahead.)