Fig Susans - no sugar fig bar cookies
I do have to say that Fig Newtons are probably in my top five food items and likely in second place to Entennmann's Ultimate Crumb Cake. It is disturbing that I know the Fig Newton jingle circa 1970's. I know two people who I am fairly certain also know this and they are named Lynnda and Toni. Ooey, gooey, rich and chewy inside. Golden, flaky, tender cakey outside. Wrap the inside in the outside, is it good? Darn tootin' Doin' the big Fig Newton. (Here's the tricky part) The big Fig Newton. (One more time) The Big Fig Newton. I digress. I cooked down a handful of finely diced dried figs in water until they were jammy - mashed them and added a bit of Truvia. You could use stuff from a jar or any flavor of jam you wish. These are the best cookie bar ever. I use a top secret sugar replacer I am working with but you can use Truvia or probably Splenda or ya know, if you made them with sugar they would still be healthy for your kids and better than a chemical preservative filled cookie from a package.
- 2½ cups almond or pecan meal
- ½ cup Truvia, ½ cup Splenda Brown or 1 cup Splenda
- ½ teaspoon salt
- 2 large eggs
- ¼ cup fig preserve or puree - I make mine by cooking a few figs and mashing them
- Preheat oven to 350 degrees.
- Blend the nut flour, Truvia, and salt - add the egg and blend into a soft dough. Roll into an even 1½ inch log, place on lightly sprayed baking sheet, press to flatten on top, and with a finger tip, make an indentation down the center that will later hold your jam. Bake for 12 to 15 minutes, until golden and firm.
- Cool. Using a teaspoon run a bead of jam down the indentation. Slice on a slight diagonal into one inch bars.