Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/4           Cups  honey -- divided
     1/2           Cup  butter or margarine -- softened
  1                     egg
  1                Cup  all-purpose flour
  2               Cups  whole-wheat flour
  1           Teaspoon  baking powder
     1/2      Teaspoon  baking soda
  1              Pound  dried figs
  2        Tablespoons  lemon juice
  2          Teaspoons  grated lemon peel

Preparation:

In medium bowl, cream 3/4 cup honey with butter until light and fluffy. Beat in egg. Add flours, baking powder and baking soda; mix until combined. Wrap dough in plastic wrap and freeze until firm (about 2 hours) or refrigerate overnight. Meanwhile, in food processor with metal blade, place remaining 1/2 cup honey, figs, lemon juice and lemon peel. Process until figs are finely chopped. Set aside. When dough is well chilled, dust work surface and dough with flour. Working quickly, roll dough to 1/4-inch thick. With sharp knife, trim dough into two 12x3-inch rectangles. (Dough trimmings can be used to make cut-out cookies.) Spread half of fig mixture evenly down center of one rectangle. Gently fold right side of rectangle over filling, then fold left side over right so they overlap. Pinch ends to seal. Repeat with remaining rectangle and fig mixture. Carefully place logs seam-side down on greased baking sheet. Bake at 350°F for 15 minutes, until lightly browned. Remove sheet from oven; allow logs to cool 5 minutes on sheet. Transfer to wire rack; cool completely. Cut into 2-inch bars.

Nutritional Information:

4594 Calories (kcal); 107g Total Fat; (19% calories from fat); 67g Protein; 917g Carbohydrate; 435mg Cholesterol; 2190mg Sodium