Serious Eats: Recipes

Sicilian Fig Bars

[Photographs: Charles Schiller]

I like to use the dried green figs that are called Calimyrna figs for the filling, though you may also use dried black mission figs which are also very flavorful. One note of caution about using dried figs: during the drying process the stems become very hard and sharp, so be sure to snip them off before preparing the filling.

Printed from http://www.seriouseats.com/recipes/2011/10/sicilian-fig-bars-cookies-cucidati-recipe.html

© Serious Eats