Culinary Institute of America

Fig Newton Dough

Preparation info
  • Makes

    7 lb

    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Dried figs 15

Method

  1. Finely chop the figs, raisins, and almonds.
  2. Sift together the flour and baking soda.
  3. Cream the butter, sugar, salt, and vanilla on medium speed with the paddle attachment, until smooth, about 5 minutes. Add the eggs one at a time, making sure each addition is fully incorporated before adding more. Scrape down the sides of the bowl as needed. Blend in