Fig Bars with Red Wine and Anise Seeds

1. Stage

In a saucepan, combine the figs, wine, sugar, lemon zest, anise seeds, and 1 cup of water and bring to a boil. Simmer over low heat until the figs are softened and the liquid is syrupy and reduced to 1/2 cup. Let the figs cool in their syrup, then purée in a food processor until smooth. Transfer the filling to a pastry bag fitted with a 1/2-inch plain tip.

2. Stage

In a bowl, using an electric mixer, beat the butter until creamy. Beat in the sugar, vanilla, zest, and salt at medium-high speed until fluffy, 3 minutes. Beat in the egg. At low speed, beat in the 1 1/2 cups of flour. Divide the dough in half, shape into rectangles and wrap in plastic. Freeze until firm, 20 minutes.

3. Stage

Preheat the oven to 350 degrees F. Roll out 1 piece of dough between 2 sheets of floured parchment to a 9- by 12-inch rectangle, dusting with flour as needed. Remove the top sheet of parchment. Cut the rectangle into three 3-by-12-inch strips through the parchment and transfer to a baking sheet. Pipe two 1/2-inch-wide ropes of fig filling down the middle of each strip of dough. Refrigerate just until firm enough to fold, 5 minutes. Fold the dough over the filling and turn onto a work surface, seam side down; discard the parchment.

4. Stage

Cut each roll into 8 bars and arrange on a parchment-lined baking sheet. Bake for 20 minutes, until the dough is golden on the bottom. Let cool. Repeat with the remaining dough and filling. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.