Oh my goodness! It worked! Fig newtons on the Nesco Snackmaster Pro came out absolutely fantastically! Moist, tender, and packed with fig flavor. I could not have been happier. I haven’t had a fig newton in what seems like a hundred years. Now I can make them at home, and easily.
The steps for making your own fig newtons using your Nesco Snackmaster Pro are pretty straightforward. You form a dough, first, and then roll it out so that’s 6″ deep and it-doesn’t-matter how long.
Then you form a paste of the figs and just a bit of water using your food processor. Spread the paste down the center 2″ of the dough rectangle. Try not to eat all of the figs while you’re doing this.
Fold the sides over to form a big log of figgy goodness. Cut into 2″ (or so) sections and transfer to the dehydrator. Dry at 115 F for about 48 hours then devour!
I like to load up my dehydrator. To do that I picked up a handful of extra trays. They really add a whole lot more drying space! Since I have to rotate my trays, I write a number on each one on a piece of blue painter’s tape so I can keep track of them.
You can also dehydrate grapes to make delicious raisins!
Fig Newtons on the Nesco Snackmaster Pro
- 4 cups almond flour
- ½ cup almond milk
- 2 teaspoons vanilla extract
- 8 ounces figs fresh
- Place the flour, milk and vanilla extract in a large bowl. Mix with your hands until it forms a dough. The dough will be slightly dry but will still hold its form when pressed.
- Place the figs into a food process.
- Add 1/4 cup of water and pulse a few times. If the figs form a paste you are done. If not, add a bit more water and pulse again. Continue until you get a firm paste, but do not add too much water that it becomes runny.
- Roll the dough out on a flat surface. Form a rectangle that is 6″ deep and about 1/4″ thick. Don’t worry about the width of the dough.
- Spread the fig paste down the center 2″ of the dough, leaving 2″ above and below to the edges of the dough.
- Fold the edges over the fig filling. The dough might split a bit along the edges. Use your fingers to pinch it back together.
- Use a pastry or pizza cutter or sharp knife to cut the dough into 2″ pieces.
- Transfer cookies to the Nesco Snackmaster Pro trays. Note: Our fig newtons were pretty thick so they they did like to stick to the tray above them. Don’t fret that, they’ll come out fine. I do recommend that you do not place any cookies on the top rack, the one closest to the dehydrator motor as they may stick to it.
- Set the temperature to 115 F and dry for up to 48 hours or until the dough is soft but dry.
Nutritional values are approximate.