- 1 cup chopped California Dried Mission Figs
- 1 cup freshly squeezed orange juice
- 1/4 cup granulated sugar
- 1/2 cup chopped toasted walnuts
- 1 Tbsp freshly grated orange zest
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
Filling: In small saucepan set over medium-high heat, combine figs, orange juice and sugar; bring to a boil. Reduce heat to medium-low. Cook, stirring often, for 15 to 20 minutes or until figs are very tender and most of the liquid has evaporated. Let cool completely. Transfer to small bowl and stir in walnuts and orange zest.
Dough: In medium bowl, whisk together flour, baking powder and salt; set aside.
In large bowl, using handheld electric mixer, beat together butter, granulated sugar and brown sugar until light and fluffy. Beat in egg until blended. Beat in vanilla. On low speed, add flour mixture just until incorporated. Transfer dough to a piece of plastic wrap and wrap tightly. Refrigerate for 15 to 20 minutes or until slightly firm.
Transfer dough to a lightly floured large piece of parchment paper. Roll dough into a 9 x 15-inch rectangle with 1/8-inch thickness; trim edges if needed. Refrigerate for 15 to 20 minutes, just until dough is slightly firm. This will make it easier to roll.
Spread filling over rolled dough. Starting from the long end, roll into log-shape and wrap in plastic wrap. Refrigerate for 45 to 60 minutes or until well chilled and firm.
Meanwhile, preheat oven to 350°F. Slice log into 1/2-inch-thick rounds. Transfer to parchment paper–lined baking sheets, spacing them 2 inches apart. Bake for 15 to 20 minutes or until edges are lightly golden and tops are set. Let cool completely on baking sheets on wire rack.
TIP: Substitute walnuts with pistachios, almonds or pecans, if preferred.