Fig Newtons, Made at Home
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Lieana P. June 27, 2017
Since fresh figs have so much moisture couldn't you just reduce or eliminate the water while puréeing them?
Laura C. July 10, 2016
Mine spread out into each other. The filling stayed in a log, but the dough itself kind of "melted" in the oven before rising. Anyone know what could have caused this? The oven was preheated and the temp correct. I followed the recipe to a T
Linda July 10, 2016
Could you have mismeasured your butter? Maybe used 1 1/2 sticks of butter instead of the unusual amount of 1 1/4 sticks?
Meira Y. July 20, 2015
You sound like me! I've always loved The Joy of Cooking cookbook. It's how my Grandma learned to cook "American." I am gluten free but I think almond flour will work just fine althouhg they may not be as chewy. FNs wre always my favoritee cookie. Love figs!
Linda April 15, 2015
I tried the steaming after baking step, but didn't care for the spongy quality it gave the cookie dough. Tried without the steaming step - tender and delicious.
CC April 8, 2015
I've used this recipe several times now, and I love how the fig newtons turn out each time. Everyone always compliments them when I make them. I don't live in the US anymore, so fig newtons are hard to come by. I was happy when I saw this recipe and tried it. This is a thousand times better than the store-bought version in the US. I modified it just a little to suit my family's taste (a little less sugar, added some whole-wheat flour, added crushed walnuts, etc.). I always make a lot at once and then freeze the final product for use at a later date. Thanks for the great recipe!
MRowe March 30, 2015
Not that hard to make, but for me, not worth it. You would be better off with Fig Newmans or some other natural brand.
Joon S. January 18, 2015
Ah, had some Orange marmalade in the fridge, added a touch more flour to make up for the extra moisture...turned out great!
bookjunky January 1, 2015
This sounds great except for the step involving putting them into a plastic bag. I am sure that you could use a glass container of some type and avoid steeping your fresh cookies in plastic byproducts.
Kris August 6, 2014
Awesome recipe thank you. Wild anyone know if fresh figs off the tree can be used and it what quantity? Maybe weigh the dried figs and half cup water, and then match that weight with fresh figs? Or are the dried figs a must? Reason I ask is I have a huge fig tree that produces hundreds at a harvest and these would be a great neighborly gift.
Linda July 10, 2016
Fresh figs are juicy and succulent. If you baked the fresh figs you might end up with figgy syrup in your pan and soggy cookies. If you have such and abundant harvest, you might consider home drying them for enjoyment through the year. Much better than any figs you can buy.
Cyrus January 27, 2014
I just made these and they're wonderful! They manage to capture the original taste and texture while significantly improving on both--thanks for the great recipe!
jeaniene January 13, 2014
It would be great if you could do your recipes in a video. This way we can see exactly how you do things. Just a thought...love the recipe.
ATG117 January 7, 2014
Fig newtons were my absolute favorite. Can't wait to find an excuse to make these.
Sarah T. January 7, 2014
looks so beautiful! i love a project, this seem to fit the bill… just learned the baggie trick from my aunt's brown irish soda bread, so excited to see another recipe with it the same week!
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