Fig and Almond Squares

Fig and Almond Squares (Adapted from CL)

1/2 cup whole wheat pastry flour
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
3/4 cup packed brown sugar
1/4 cup butter, melted
1 tablespoon amaretto
1 teaspoon vanilla extract
1 large egg
1 large egg white
1/2 cup chopped dried black mission figs
1/4 cup flaked coconut
2 tablespoons sliced almonds, toasted

For the topping

1/2 cup powdered sugar
2 1/2 teaspoons hot water
1/4 teaspoon amaretto

Preheat oven to 350

In a large bowl, whisk together flours, baking powder and salt.

In a medium bowl, whisk together brown sugar, butter, amaretto, vanilla, egg and egg white.

Add wet ingredients, along with the figs, coconut, and almonds to the dry mixture and stir just until combined. Scoop batter into an 8" baking dish, with only the bottom coated with nonstick spray.

Bake until golden and the top springs back when lightly touched in the center or a toothpick comes out mostly clean with a few moist crumbs attached - about 20-25 minutes. Remove from the oven, set on a wire rack and let cool completely. Cut into squares.

To make the topping

In a small bowl, whisk together powdered sugar, 2 1/2 teaspoons hot water, and 1/4 teaspoon amaretto. Drizzle evenly over the squares.

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