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TomHudson

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Posted Reply with quote  #1 
I have a ton of figs coming in now, and my favorites are the 'petite negra' black figs.  I canned up some preserves last night and had some left over, and I'm dying to try making some good homemade fig newtons with them.  Does anyone have a recipe for the cookie part of a fig newton that comes close to what the Nabisco cookie is like?

I've tried a few recipes from the Internet but nothing really has been close yet.

I'd appreciate some tips -- please share if you have a recipe you like.  Thanks!
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Tom Hudson
Port Washington, Wisconsin
TomHudson

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Posted Reply with quote  #2 
Wow, I figured someone around here would have a good recipe.  I guess not.

I ended up using a fairly new recipe from America's Test Kitchen, and the fig bars came out incredibly well.  The recipe is at:

http://www.americastestkitchenfeed.com/recipes/fig-bars/

Their recipe calls for dried figs, but I used fresh 'petite negras', and just cooked them for a while on the cooktop, reducing them to a nice thick cosistency, then added a little corn starch and flour to ensure that the fig filling would not be too soft.

The recipe is definitely a keeper.
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Tom Hudson
Port Washington, Wisconsin
JoAnn749

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Posted Reply with quote  #3 
Tom, I have never attempted to make them!  And I love fig newtons!!   Thanks for the link - I just might make them at work!! 
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Jo-Ann DFW TX, Zone 7b-8a Wish List: Black Madeira,, Kathleen's Black, Malta Black, Marseille VS Black, White Paradisio, LSU Scott's Black, Conadria, White Trianna, Marttineca Rimada, Excel, Peter's Honey, Bebera Preta (Abebereira), Strawberry Verte
satellitehead

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Posted Reply with quote  #4 
I saw where someone here made something similar this year. I have Gina stuck in my head but may be losing my mind at any given time.
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Jason
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DesertDance

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Posted Reply with quote  #5 
Quote:
Originally Posted by TomHudson


Their recipe calls for dried figs, but I used fresh 'petite negras', and just cooked them for a while on the cooktop, reducing them to a nice thick cosistency, then added a little corn starch and flour to ensure that the fig filling would not be too soft.

The recipe is definitely a keeper.


Tom, how many lbs of figs did you use? 
Did you skin them? 
Did you use the apple juice?
How long did you cook them on what heat? 
Did you stir or just simmer? 
I'm assuming no Apple juice, right?

Sorry for the questions, but I copied the recipe and would like to revise it for fresh instead of dried figs.

Thanks!

Suzi
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musillid

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Posted Reply with quote  #6 
Sorry this took so long. I don't know if this is the kind of "fig newton" you were expecting, but these are traditional, regional and very tasty Italian cookies. Let me know what you think.

 
Attached Files
pdf Cuccidati_Italian_Fig_Cookie.pdf (18.80 KB, 15 views)
pdf Cuccidati_Italian_Fig_Cookies_III.pdf (109.99 KB, 13 views)
pdf Cucidati_Italian_Fig_Cookies_II.pdf (62.28 KB, 10 views)


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Dale
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Posted Reply with quote  #7 
Quote:
Originally Posted by satellitehead
I saw where someone here made something similar this year. I have Gina stuck in my head but may be losing my mind at any given time.


Wish I had enough figs to cook with this year, but no, it's not me. Making newtons or some other sort of layered fig bar is high on my 'when there are too many' list. :)

Something like this photo, but without the sugar glaze on top. :)
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WillsC's new fig forum:   http://www.Ourfigs.com  (and blueberries)
Pattee

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Posted Reply with quote  #8 
Dale , these Cuccidati are always a favorite of my family. When I was a young girl I used to spend time at my Godparents home in Brooklyn and my Uncle would walk me to the bakery to get 2 of these cookies - 1 for each of us , it was always "our" thing to do.
The memories are as good as the cookies !
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7a & 9b ►I assume all my figs carry FMV ◄

Seeking :  Italian 376,395 , Galicia Negra, Negretta,UNK Pastilliere ,Pananas Purple,  Malta Blk+purple/red, Italian + Calabrian UNK's , Catanzaro, Malone, Sucrette(Baud)


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JoAnn749

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Posted Reply with quote  #9 
Pattee - I have special memories with my godmother and baking - we used to make anisette cookies together.  She live 2 doors down, (with grandpa in the middle AND connecting back yards!), it was great growing up with that.  She had a bunch of godchildren, but I was her favorite and saw her almost every day.
It definitely added to my interest in baking and encouraged me to become a pastry chef.
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Jo-Ann DFW TX, Zone 7b-8a Wish List: Black Madeira,, Kathleen's Black, Malta Black, Marseille VS Black, White Paradisio, LSU Scott's Black, Conadria, White Trianna, Marttineca Rimada, Excel, Peter's Honey, Bebera Preta (Abebereira), Strawberry Verte
Pattee

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Posted Reply with quote  #10 
Jo-Ann the memories are indeed sweet. My Godmother taught me how to make homemade manicotti shells - light as a feather! How lucky we are to have had those times. Some of those moments I strive to create now with our grandchildren.
When each of our children got married I gave them a recipe "book" of some of our family favorites!

How wonderful that you are a pastry chef !
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7a & 9b ►I assume all my figs carry FMV ◄

Seeking :  Italian 376,395 , Galicia Negra, Negretta,UNK Pastilliere ,Pananas Purple,  Malta Blk+purple/red, Italian + Calabrian UNK's , Catanzaro, Malone, Sucrette(Baud)


"We may have our private opinions but why should they be a bar to the meeting of hearts?"
-  Gandhi
TomHudson

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Posted Reply with quote  #11 
Quote:
Originally Posted by DesertDance

Tom, how many lbs of figs did you use? 
Did you skin them? 
Did you use the apple juice?
How long did you cook them on what heat? 
Did you stir or just simmer? 
I'm assuming no Apple juice, right?

Sorry for the questions, but I copied the recipe and would like to revise it for fresh instead of dried figs.

Thanks!

Suzi

1) I started with a couple dozen figs, cleaned and chopped then cooked them down with about 1/4C sugar then pureed with an immersion blender.  Canned two jars as fig preserves, had 2C left that I used for this recipe.  Next time I'd use about 1-1/2 cups.

2) Didn't skin them -- just cooked really well and pureed to get all that color and flavor in the final product.

3) Didn't add the apple juice -- they only did that because they were using dried figs and I wanted fig flavor -- not apples.

4) I cooked for about 20 minutes on low heat -- just eyeballed it until it was getting nice and thick like preserves.

5) Gotta stir periodically, especially when it starts to reduce and thicken, so it doesn't scorch.
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Tom Hudson
Port Washington, Wisconsin
DesertDance

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Posted Reply with quote  #12 
Tom,

Thanks so much for answering my questions!  I KNEW you didn't put that apple juice in there, so the thing is, we just only want figs in the cookies! 

Suzi
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Zone 9b, Southern California. "First year they sleep, Second year they creep, Third year they leap!"  Wish List:  I wish all of you happy fig collecting!  My wishes have been fulfilled!
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