3 c. unbleached flour
1/2 tsp. baking soda
1/4 tsp. baking powder
2 tbsp. canola oil
1/4 c. honey
1/4 c. corn syrup
1 drop lemon extract
1 drop orange extract
2 egg whites
1 tsp. lemon juice

Put all the dough ingredients into a mixing bowl. Beat for three to four minutes with an electric mixer set at medium speed. Cover the bowl and refrigerate the dough for two hours.


2 1/2 lbs. fresh figs
1/4 c. orange juice
4 tbsp. honey

While the dough is chilling, make the filling. Wash and drain the figs, then cut off their tops and halve them. Puree the figs in a food processor. Pour the puree into a nonstick saucepan and add the orange juice and honey, combining well. Bring the mixture to a boil, then lower the heat to medium. Cook until most of the liquid evaporates and the mixture is thick, stirring occasionally. Remove from heat. This will yield about 1 1/2 cups of filling.

Remove the dough from the refrigerator (after two hours) and divide it into four parts. Roll each part out to a rectangle about 11 x 5 inches and one quarter inch thick (use extra flour if necessary). Spread about 1/3 cup of filling on one section of the dough. Then fold over each side to make a seam. Using two metal spatulas, turn the dough with the seam side down.

Place the rolled dough on a baking sheet. Repeat with the other three sections of dough. Bake at 325 degrees for 12 to 15 minutes. Cool, then cut each roll into six cookies.

Makes 24 fig newtons.