squares - Pecan Honey Fig Shortbread Squares
- Pecan Shortbread Crust
- 90 grams shortening (8 tablespoons)
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt (heaping)
- 50 grams granulated sugar (1/4 cup)
- 150 grams Canteen flour blend (1 cup plus 3 tablespoons)
- 65 grams roughly chopped pecans (1/2 cup)
- Honey Fig Filling
- 350 grams dried whole figs (20-25)
- 85 grams good quality apple butter (1/4 cup)
- 120 grams spun honey (or any good quality honey) (6 tablespoons)
- 2 extra-large eggs
- 1/2 teaspoon kosher salt
- 340 grams roughly chopped pecans (2 cups)
Adapted from glutenfreecanteen.com
Preheat oven to 325°F. Line a 9×9 pan with foil.
In a medium bowl, blend together shortening, vanilla, salt and sugar until light and fluffy. Mix in flour until the mixture comes away from the sides of the bowl. Add the pecans and mix until blended. Evenly press shortbread dough into the bottom of the foil lined pan. Bake the crust for 13-14 minutes. While the crust is baking prepare the filling.
In a food processor, pulse together the whole figs, apple butter, honey, eggs and salt until the mixture is combined and the figs are chopped into tiny pieces. Once the crust is out of the oven, cover it with the filling and gently smooth with an offset spatula to evenly cover the crust. Press the pecans into the filling using the offset spatula.
Bake for an additional 35-45 minutes or until the center is puffy and if using an instant read thermometer (a good thing to do) the center is about 185 degrees. Place the pan on a rack and cool completely – it will take a long time to cool. Remove the bars from the pan using the foil and place on a cutting board. Use a serrated knife to slice into serving pieces. Makes 9 large squares or 18 smaller bars.