{"id":72,"date":"2010-07-13T23:06:42","date_gmt":"2010-07-14T03:06:42","guid":{"rendered":"http:\/\/miancatalano.com\/?p=72"},"modified":"2012-06-12T20:41:30","modified_gmt":"2012-06-13T00:41:30","slug":"a-taste-of-christmas-in-july","status":"publish","type":"post","link":"https:\/\/miancatalano.com\/?p=72","title":{"rendered":"A Taste of Christmas in July"},"content":{"rendered":"

Every Christmas, I look forward to my Aunt Natalie\u2019s cucciddata<\/em>, which are Sicilian fig-filled cookies.\u00a0 This month, I jumped at the opportunity to use up the fig preserves that my family had saved from last summer.\u00a0 I decided to develop a gluten-free fig treat that retains the traditional flavors (almond, honey, orange, and fig) of cucciddata<\/em> that the whole family can enjoy.\u00a0 Instead of wheat flour, I used almond meal which gives my Almond Fig Bars a surprisingly cakey texture.<\/p>\n

Almond Fig Bars\u00a0 <\/strong>(makes 15<\/em>)<\/p>\n

3\u00bd c. almond meal<\/p>\n

\u00bd tsp. salt<\/p>\n

\u00bd c. sugar<\/p>\n

\u00bc c. honey<\/p>\n

\u00bd tsp. grated orange zest<\/p>\n

6 Tbsp. tub margarine, such as Smart Balance Heart Right Light<\/p>\n

5 large eggs<\/p>\n

1 c. fig preserves<\/p>\n

Confectioner\u2019s sugar, for dusting<\/p>\n

1. Preheat the oven at 350\u00b0F.\u00a0 Lightly oil a 12 x 17 in. rimmed baking sheet and line with parchment paper fitted for the baking sheet (corners cut out).<\/p>\n

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2. In a food processor, grind together the almond meal, salt, sugar, honey, zest, margarine, and eggs until fully blended.\u00a0 Pour batter into the prepared baking sheet and level out as much as possible.\u00a0 Bake for 20 to 25 minutes, rotating the pan halfway through, until the top is golden and the edges are light brown.\u00a0 Allow the almond \u201ccake\u201d to cool to room temperature.<\/p>\n

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3. Transfer the \u201ccake\u201d to a cutting board and slice in half widthwise. Evenly spread the fig preserves on one half and top with the other half.\u00a0 Trim the edges to form a 7\u00bd\u00a0 x 5 \u00bd in. rectangle and cut into bars about 1\u00bd \u00a0x 1\u00be \u00a0in.\u00a0 Dust with confectioner\u2019s sugar just before serving.\u00a0 Store bars in an air-tight container with parchment paper between the layers<\/p>\n

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Notes on ingredients:<\/p>\n