For Fig Nut Filling:

1½ cups dried figs, halved

¼ tsp salt

1 cup apple juice, or orange juice

1 cup walnuts, chopped

2 egg yolks

¾ cup brown sugar

2 tsp vanilla extract

½ tsp baking powder

¼ tsp salt

6 tbsp butter, softened

½ cup all-purpose flour

¾ cup whole wheat flour

Fig Nut Filling:

Heat up a pan on medium heat. Toast the chopped walnuts, shaking the pan frequently to make sure that the nuts get an even browning, for about 3 to 4 minutes. Set aside.

Combine figs, salt, and apple juice in a saucepot. Simmer for 10 minutes or until figs are soft.

Puree the figs in a food processor.

Mix together the figs and toasted walnuts. Cool to room temperature before using. Meanwhile, prepare the crust.

In a bowl, combine baking powder, salt, and both flours. Set aside.

In another bowl, cream together the butter and sugar until pale and fluffy.

Add egg yolks and vanilla extract and beat until well-combined.

Add half of the dry ingredients. Fold using a spatula.

Fold in the remaining flour mixture until combined.

Form the dough into a ball.

Assembly:

Preheat the oven to 350 degrees F.

Divide the cookie dough into two.

Take a 9x9-inch baking sheet. Line it with parchment paper.

Spread the cookie crust in an even layer at the bottom.

Spread the fig nut filling evenly.

Spread the remaining cookie dough to cover the filling evenly. You should have three layers.

Bake it for 25 to 30 minutes or until golden brown.

Once done, let it cool for 5 minutes.

Using a straight-edged knife, slice it into 9 squares by cutting it into three vertically, and three horizontally, or as desired.

Serve and enjoy your homemade fig nut bars!

Sugar: 33g

:

Calcium: 96mg

Calories: 371kcal

Carbohydrates: 52g

Cholesterol: 43mg

Fat: 18g

Fiber: 5g

Iron: 2mg

Monounsaturated Fat: 5g

Polyunsaturated Fat: 8g

Potassium: 332mg

Protein: 6g

Saturated Fat: 3g

Sodium: 252mg

Vitamin A: 398IU

Vitamin C: 1mg