Homemade Fig Newtons

In a medium bowl, whisk together the whole wheat flour, ground walnuts, baking soda, salt, cinnamon, and nutmeg. (5 minutes)

In a large bowl, cream together the softened butter, brown sugar, and honey until light and fluffy. Beat in the egg, orange zest, and vanilla extract until thoroughly combined. Gradually add the flour mixture in 3 batches, mixing until just combined. The dough will be very soft and sticky. (10 minutes)

Wrap the dough in plastic wrap and flatten it into a disk. Refrigerate for at least 4 hours, or preferably overnight. (4 hours minimum)

In a medium saucepan, combine the dried figs, water, honey, orange juice, vanilla extract, orange zest, and nutmeg. Bring the mixture to a simmer over medium heat, stirring occasionally. Cook until the figs are softened and easily fall apart when pressed with a spoon, about 15 minutes. Remove from heat and let cool for 10 minutes. (25 minutes)

Transfer the fig mixture to a blender or food processor and puree until smooth. Pour the puree into a glass container and let cool completely until it reaches a spreadable consistency. Refrigerate until ready to use. (30 minutes)

Preheat your oven to 350 degrees F (175 degrees C). (10 minutes)

Place a piece of parchment paper on a clean work surface and generously flour the paper and a rolling pin. Roll out the chilled cookie dough into a 10x14-inch rectangle, approximately 1/4 inch thick. Continue to flour the parchment and rolling pin as needed to prevent sticking. Divide the dough into 4 strips, each about 3 1/2 inches wide by 10 inches long. (20 minutes)

Divide the fig filling evenly among the strips of dough. Spread the filling lengthwise down the center of each strip, leaving about 1/2 inch of space on the sides. Gently pull one side of the dough halfway over the filling, then repeat with the opposite side. Pinch the edges to seal in the filling, forming a cookie log approximately 1 inch wide and 10 inches long. (20 minutes)

Gently roll each log over so that it is seam-side down. Brush off any excess flour and gently flatten the top of the roll. Repeat this process with the remaining dough strips. (5 minutes)

Brush off any excess flour from the tops of the cookie logs and the parchment paper. Carefully lift the parchment paper with the cookies still on it, onto a baking sheet. Arrange the logs about 1 inch apart. (5 minutes)

Bake in the preheated oven until the cookies just begin to brown and feel slightly crispy to the touch, about 20 to 25 minutes. Let the cookies cool for 5 minutes on the baking sheet. (30 minutes)

Using a serrated knife, slice each log into 8 pieces, each about 1 1/4 inch long and 1 inch wide. Let the cookies cool completely on a wire rack, at least 40 minutes. (45 minutes)

Store the cooled cookies in an airtight container until softened, ideally for 8 hours or overnight, for the best flavor and texture. (8 hours minimum)