Ingredients
Dough:
6 tablespoons butter, softened
1/3 cup SILVER BLOSSOM HONEY
1/2 teaspoon almond extract
1 egg
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
Filling:
2 cups dried figs
1 tablespoon orange zest
1/4 cup boiling water
3 tablespoons SILVER BLOSSOM HONEY
3 tablespoons orange juice
1 egg yolk, beaten
Honey Tips
Honey Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
Directions
Preheat oven to 375°
Dough:
Spray an 8-inch square baking pan with non-stick cooking spray. In an electric mixer beat butter until smooth. Add honey, almond extract and egg. Beat until well blended. In a small bowl, combine flour, baking powder and salt. Add flour mixture to egg mixture, stirring by hand until just moist. Divide dough in half. Press one half into the bottom of prepared pan. Set aside and prepare filling.
Spray an 8-inch square baking pan with non-stick cooking spray. In an electric mixer beat butter until smooth. Add honey, almond extract and egg. Beat until well blended. In a small bowl, combine flour, baking powder and salt. Add flour mixture to egg mixture, stirring by hand until just moist. Divide dough in half. Press one half into the bottom of prepared pan. Set aside and prepare filling.
Filling:
Place figs and orange zest in a food processor. Process until minced. In a small bowl, combine boiling water and honey. Add to processor along with orange juice. Process until well blended. Spoon fig mixture evenly on top of dough in pan. Gently press remaining half of dough on top of fig mixture. Brush beaten yolk on top of dough and bake for 20 minutes or until top is golden and cookies test done. Cool 30 minutes in pan on a wire rack. Remove from pan and cool completely.
Place figs and orange zest in a food processor. Process until minced. In a small bowl, combine boiling water and honey. Add to processor along with orange juice. Process until well blended. Spoon fig mixture evenly on top of dough in pan. Gently press remaining half of dough on top of fig mixture. Brush beaten yolk on top of dough and bake for 20 minutes or until top is golden and cookies test done. Cool 30 minutes in pan on a wire rack. Remove from pan and cool completely.
