Fig Newtons Just Got Better

Glad you came back to see what's going on in my kitchen.  I know that I jumped into this food blog without so much as an introduction, but that's not a surprise to those of you who know me.  My plans are to be on this journey for a long time, so we will have plenty of time to get to know each other and self-disclose from time to time.

It all started here.  That conversation.  About this cookie.

My husband and I were xc skiing in northern New York two weekends ago.  Tunturi Tupa, the cabin pictured above, is where we stayed.  The cabin was very cozy and private.  We loved skiing and then returning to Tunturi to prepare a meal or warm up.  Since it was just the two of us, we engaged in lots of conversation (as usual).  Reminiscing about cookies we ate as kids, we got caught up with a cookie that goes way back.  Do you know that small, somewhat squarish, flat biscuit wrapped around a fig center that's not too sweet?  Yep!  The Fig Newton.  Well, this was a cookie that neither of us liked so much back then.  Why?  We both remembered the cookie-part as being too dry. Granted, this identical assessment of two youngsters (who hadn't yet met) has no scientific corroboration, and I'll admit that we haven't had a current Newton (new name, btw).  So who knows what's become of that biscuit's nature?

Not to worry.  Recently, I came upon a recipe for an Italian Jam Shortbread Tart (Fregolotta) here.  I was fascinated by the fruit sandwiched between shortbread, but also by what I found out about fregolotta.  This Italian cookie is meant to be broken up and dunked in coffee or a glass of wine.  No doubt its crunch comes from the addition of cornmeal to the dough.

Here's what I did:  I substituted fig preserves (and more of it) for the apricot jam, and I increased the crisp factor by taking away some of the ap flour and replacing with cornmeal!  FNJGB! No kidding!

Fig Newtons Just Got Better

12 tablespoons butter, softened
1/2 cup sugar
1/4 teaspoon pure almond extract
1 and 1/4 cups all-purpose flour                  

1/4 cup yellow cornmeal
1/8 teaspoon salt
1/3 cup fig preserves
1/3 cup sliced natural almonds

Directions

1.  Preheat the oven to 350º F. Have your oven rack in the center.  Place the softened butter and sugar in the bowl of an electric mixer fitted with its paddle attachment. Beat on medium speed until mixture is very light in color, about 3 to 4 minutes.  Scrape down the sides of the bowl with a spatula.  Add the almond extract and blend well, say 30 seconds.

2.  To this butter mixture add the flour, cornmeal, and salt.  Mix on low speed until thoroughly combined, around 30 seconds.  Measure out 1/2 cup of this dough and put the measuring cup (with dough) into the refrigerator to chill.  This will make it easier to crumble on top of the tart.

3.  Press the remaining dough into a 9 or 9 1/2-inch tart part in an even layer.  I used an offset spatula to smooth out the dough by starting at an outer edge and pressing the dough down as I moved the spatula towards the center of the tart.  This provided a pretty scalloped edge.

4.  Spread the preserves evenly onto the surface of the dough, leaving a border of about an inch.

5.  Remove the chilled dough from the refrigerator and crumble it into small pieces over the preserves.  Then sprinkle the almonds over the top of the tart.

6.  Bake for 30 minutes or until the topping is golden brown.  If using a conventional oven, the tart may need to be baked for 40 to 50 minutes.  Remove from oven and cool completely on a rack.  If your tart pan has a removable bottom, place the entire tart on a can, helping to balance it with your hands.  The rim of the tart pan should fall to the counter.  Cut wedges straight from the pan bottom.  The tart exhibits a crispy, yet tender shortbread, fruity lusciousness, and a spot-on almond crunch! Though it stores well, wrapped in foil or saran for a few days at room temperature, mine didn't last that long.

It doesn't end here.  That conversation.  About this cookie.  Let me know what you think of the recipe and how it works out for you.