Orange Cardamom Fig Newtons

By • November 11, 2010 • 17 Comments



Author Notes: When people see these little square cookies their faces light up with nostalgia. But what's even better is that after they take a bite, their smiles broaden and they declare these cookies even better than the originals. It's easy to make a big heap of these and keep the smiles going all day long. Note: If you don't have fresh figs, you can substitute a 1/2 pound dry figs, plus 2 cups water (or if you want to make grown-up fig newtons, you could use brandy or Cointreau for some of the liquid). - vrunkavrunka

Food52 Review: Vrunka's cookies are a very nice update on the classic fig newton. With just a hint of citrus and spice, the sweet fig compote filling is delicious. Be sure to stir the figs when you start cooking, and add a little water or orange juice to keep the sugar from burning too quickly. You may not need an hour to get a nice thick consistency. Go for whole wheat flour -- its nutty quality works well with the flavorful fig filling. – StephanieA&M

Makes 5 dozen cookies

Cookie dough

  • 5 tablespoons butter, melted
  • 3/4 cups packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups whole wheat flour
  • 1/4 teaspoon baking soda
  • 2 teaspoons baking powder

Orange-Cardamom Fig Filling

  • 1 pound fresh figs
  • 3/4 cups brown sugar
  • zest from 1 orange
  • 5-8 cardamom pods
  1. In a large mixing bowl, combine butter and sugar, then beat in eggs and vanilla.
  2. Mix in flour, baking soda and baking powder.
  3. Cover and refrigerate at least 1 hour.
  4. Note: you can sub some of the whole wheat flour for all-purpose if you want it to taste a little less... healthy.
  5. Chop up the figs and combine with all filling ingredients in a heavy saucepan. Bring to a boil then simmer until thick, about 1 hour. Remove from heat and remove cardamom pods (remember to count them before you put them in so you know how many you're looking for!).
  6. If it's too chunky, whirr the whole thing in a blender or with an immersion blender. Or just mash it with a potato masher. It doesn't have to be perfectly smooth, but you don't want big chunks.
  7. Preheat oven to 375.
  8. Split dough in half and roll it into a square-ish shape about 12' on each side. Cut it into three strips and transfer the strips to a cookie sheet (that's preferably covered with a silpat or parchment paper or just greased). Put a skinny strip of fig paste down the middle and then fold up the two sides so that meet at the top in the middle and over lap a little. They should stick together just fine, but give them a little squeeze if needed.
  9. Slice the strips into 1-inch segments. No need to cut all the way through -- you can break them apart later.
  10. Bake for 10-15 minutes or until brown.
  11. Cool and repeat the process with the other half of the dough.
  12. These cookies are better a day or two later so feel free to make them ahead of time.
Jump to Comments (17)

Tags: cookies, Holidays, whole wheat

Comments (17) Questions (2)

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6 months ago Tom Messina

I can't get fresh figs can I use dried figs and if yes how many?

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6 months ago vrunka

Hi Tom, Yes, you can definitely use dried figs. I've not made it that way myself, but what I would start with is about half a pound of dried figs plus maybe two cups of liquid: water would be fine, but orange juice or some combination of water and booze (like brandy) would be even better. If you try it, let me know how it goes!

The short cut option, of course, is to just buy some fig jam at the store. You can add some cardamom and orange zest to it if you want the same flavors as described in the recipe.

have fun!

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10 months ago gazputchy

A neighbor gave us a bunch of figs so I just made these. I had to gluten-free them but it worked and they're delicious! Thanks for sharing.

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10 months ago vrunka

So glad you got a chance to make them and I'm happy to hear that they work well gluten-free! I just got a big box full of figs, too, so I'll be making another batch of these soon. Yum!

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about 1 year ago almacucina

I can't wait to try these! I have a fig tree with lots of fruits coming in and this sounds like the perfect way to preserve them!

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over 1 year ago millicent

These are amazingly easy and yummy - I have made them twice. I baked half the batch then store the second batch in the freezer. This way whenever I want a hot treat I break apart a cookie and bake it. Then I can enjoy warm cookies whenever I desire.
Wrapping them in plastic cling soon after they leave the oven (but cool enough the plastic doesn't melt) ensures they dont dry out but stay soft and chewy

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over 1 year ago vrunka

That's a really great idea, millicent. Now if I could just keep from eating all of them as soon as I make them... :)

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about 2 years ago ChefJune

June is a trusted source on General Cooking.

I can't believe I didn't see this recipe before. Guess it's fairly time appropriate, since fresh figs will soon begin appearing around here. This is a must-make. Thanks.

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almost 3 years ago treeamy

I had to make these as figs are in such abundance right now. I was absolutely startled as I took my first bite: along with the registration in my brain of "oh my gosh, this is a FIG NEWTON!", my mind was flooded with happy childhood memories. These little squares are packed with flavor and (look out!) nostalgia. An absolutely perfect fall treat.

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over 3 years ago Waverly

These look so good!

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over 3 years ago cheese1227

Oh, I have to try these.

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over 3 years ago Sagegreen

Congrats on the ep, vrunka! Great combination!

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over 3 years ago Kitchen Butterfly

Love this recipe, esp the flavour combination of orange and cardamom!!!!!!!!! I made some fig paste which is languishing in the fridge....I may well make these over the weekend

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over 3 years ago healthierkitchen

Wow! Love these flavors and I love working with whole wheat flour.

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over 3 years ago TheWimpyVegetarian

Delicious- looking!! I'm all over cardamom right now!

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over 3 years ago CottageGourmet

Ditto: yum. Two of my favorite things -- figs and cardamom.

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

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