Preparation / Directions:
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.
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