Fig Newtons (Primal/Paleo)

Fig Newtons
primal / paleo / grain-free / gluten-free / egg-free

Source: Adapted from Real Sustenance

Yield: 16 large cookies

Dough:

4T butter

1/2c honey, or other liquid sweetener

1t vanilla extract

2c blanched almond flour

2c tapioca flour/starch

1/4t baking powder

1/3t sea salt

Filling:

12oz dried figs

Juice of one large orange, about 1/3c

Preheat the oven to 325 degrees.

Add the dried figs and orange juice to a medium saucepan. Cover, and simmer over medium-low heat for 5-7 minutes, until the figs have softened. Transfer the contents to a food processor and pulse until a smooth filling forms.

Meanwhile combine the butter, honey, and vanilla in a stand mixer to combine. Add the flours, baking powder, and salt. Mix until a dough forms that holds together when squeezed in the palm.

Cut 3 pieces of parchment to the size of your baking sheet. Divide the dough in half, and form a disc with half the dough between two sheets of parchment. Roll out into a 1/4in thick rectangle: approximately 12x8in. Using wet hands, spread half the filling along the middle third of the rectangle to within 1/2in of the top and bottom edges. 

Using the parchment, fold one third of the dough over the top of the filling.

Peel the parchment off the top so it's flat on the counter again and repeat with the the other third of the dough so you have a fig newton burrito of sorts. Using your fingers, fold up and pinch together the ends of the dough so the filling is completely contained within the cookie.

Repeat with the other half of the dough. Slice each log into 10 cookies, allow 1in space between cookies, and transfer the parchment to a baking sheet.

Bake for 14-18 minutes until lightly browned on the bottom and around the edges, but still soft to the touch. Remove to a cooling rack and let come to room temperature. Store in an airtight container; they're at the best for the first 2-3 days. Enjoy!