Fig and Rum Squares
- 2 cups all purpose flour
- 1 cup (2 sticks) chilled unsalted butter, diced
- 1 cup (packed) golden brown sugar, divided
- 1/4 teaspoon salt
- 4 tablespoons dark rum, divided
- 1 (9-ounce) package dried black Mission figs, stemmed
- 1/3 cup orange juice
- 1 tablespoon grated orange peel
- 1 teaspoon ground cinnamon
- 3/4 cup sliced almonds
- Preheat oven to 350F.
- Blend flour, butter, 1/2 cup sugar, and salt in processor until coarse meal forms.
- Add 1 tablespoon rum; blend until moist dough forms.
- Measure 1 cup dough; reserve for topping.
- Press remaining dough into 11 1/2 x 7 1/2-inch metal baking pan; do not clean processor.
- Blend figs, orange juice, orange peel, cinnamon, 1/2 cup sugar, and 3 tablespoons rum in processor to coarse paste.
- Spread filling over crust.
- Mix sliced almonds into reserved 1 cup dough.
- Drop topping by small clumps onto filling.
- Bake until golden, about 35 minutes.
- Cool completely in pan.
- Cut lengthwise into 3 strips, then cut each strip crosswise into 6 pieces.
flour, butter, golden brown sugar, salt, dark rum, mission figs, orange juice, ground cinnamon, almonds
Taken from www.epicurious.com/recipes/food/views/fig-and-rum-squares-239764 (may not work)