Ingredients:

  • 1 lb dried Black Mission figs, stems removed
  • 1/2 cup fresh orange juice
  • 1 tbsp lemon juice
  • 2 tbsp maple syrup
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 2 cups whole wheat pastry flour
  • 1/2 cup almond flour
  • 1/2 cup unsalted butter, chilled and cubed
  • 1/3 cup coconut sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Instructions:

  1. Place dried figs and orange juice in a saucepan over medium heat. Simmer for 5–8 minutes until the figs are plump and the liquid is mostly absorbed.
  2. Transfer the fig mixture to a food processor. Add lemon juice, maple syrup, cinnamon, and salt.
  3. Pulse the mixture until it becomes a thick, velvety paste that is glossy and holds its shape. Set aside to cool.
  4. In the food processor, pulse the whole wheat pastry flour, almond flour, baking powder, and salt.
  5. Add the chilled cubed butter and pulse until the mixture resembles coarse, wet sand.
  6. Add the coconut sugar, egg, and vanilla extract. Pulse just until the dough begins to clump together.
  7. Form the dough into a disc, wrap in plastic, and refrigerate for 20 minutes.
  8. Preheat oven to 350°F (175°C). Roll 1 tbsp of dough into a ball and place on a parchment-lined baking sheet.
  9. Indent the center of each dough ball, fill with a small amount of the fig paste, and bake for 12 minutes.