- Cookie Dough:
- 1.5 cups (150g) almond flour
- 2 tbsp (28g) unrefined coconut oil melted
- 2 tbsp Bee Free Honee (Original or Ancho)
- 1/2 tbsp vanilla extract
- Fig Filling :
- 1/2 cup of dried figs
- 2 tbsp. apple or lemon juice
- 1 tsp vanilla extract
Finely chop figs or use food processor. Add in other fig-filling ingredients and blend to a paste-like consistency. Set aside.
Combine all biscuit dough ingredients in your food processor and work until the dough forms a ball. Place in refrigerator or wrap in cling for 30 minutes to chill.
Preheat oven to 350F.
Divide dough in two, and roll each between two pieces of parchment paper.
You want each half to be approx. 1/2" thick, rectangular in shape, approx.10 * 4 inches Leave the dough laying on the parchment paper on the underside.
Divide the fig filling in two and place each half along the edge of each rectangle of biscuit dough. Leave a little of the biscuit dough, 1-2 cm, on the inner side and spread it evenly length ways and thickness wise as much as possible.
Fold over top side of the roll lifting up the parchment paper. Seal the edge tight. Remove parchment, slice each roll in to 5-6 fig newtons.
Place on a non stick baking tray light greased with coconut oil.
Bake in the preheated oven for 10-15 minutes; until golden brown.
Allow to cool for 10 minutes before transferring to a wire rack to cool fully.
Drizzle...with Bee Free Honee and serve!
Store in a seal tight container for up to one week in the fridge or freeze for up to one month.