I’ve been a fan of the fig newton since I was a child. I would buy the Nabisco brand here and there growing up, but more recently, I’ve been getting them from the bulk section of Whole Foods. God they’re good.

However, I’ve been spending a pretty penny on the Whole Food’s version so I decided to just try and make them myself. They are a bit cheaper and although there is a two step process in which you have to let the dough sit overnight, they’re really not that difficult to make. Plus, they’re healthier.

Homemade Fig Newtons

Makes ~ 25 newtons (recipe adapted from Food52)

Enjoy all the figgy goodness without all the added sugars in this recipe adapted from Food52. The main difference in this recipe is that I left out the brown sugar, cut back on the butter and used spelt flour instead of all-purpose. I hope you have making them just as much as you enjoy eating them

1.5 cups spelt flour

1 teaspoon baking powder

1/4 teaspoon sea salt

1 egg

2 teaspoons vanilla

zest of one orange (optional)

1 lb. dried figs

1/2 cup water

To make the dough:

Whisk the flour, baking powder, and salt together in a mixing bowl and set aside. In a large bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the butter and brown sugar in a large bowl until light and fluffy, about 3 to 5 minutes.

Add the egg, vanilla, and orange zest and beat until combined. Stir the flour mixture into the butter mixture until well blended. Scoop the dough onto a piece of plastic wrap, shape into a disc, and refrigerate for at least 4 hours or overnight.

To make the filling:

Combine the figs and water in a medium saucepan. Bring the water to a boil, cover, and allow the water to boil until the figs have absorbed it. (you could also boil the water in a kettle, pour it over the figs and let the figs sit to absorb the water.) Transfer the figs to a food processor and pulse until the mixture is completely smooth.

To assemble the newtons:

Preheat the oven to 325 degrees F. Place a large piece of parchment on your work surface and flour it liberally. Divide the chilled dough into 4 pieces, place one piece on the parchment, and return the other 3 to the refrigerator.

Shape the piece of dough into a rectangle, then roll the dough, stopping frequently to make sure it isn’t sticking to the parchment, into a long rectangle (about 4 inches wide by 12 inches long).

Scoop the fig filling into a pastry bag or a plastic zip-top bag and cut one corner off. Pipe the filling in a 1-inch strip down the center of the dough rectangle. Fold one side of the dough over the filling, then the other. Press down on the seam to close it.

Using the parchment, flip the cookie roll over, seam-side down. Transfer it gingerly to a baking sheet and refrigerate while you repeat this step with the other 3 pieces of dough. Bake the logs of dough for about 16 minutes or until the dough is no longer tacky and has begun to brown around the edges.