If you cannot find superfine sugar, you can obtain a close approximation by processing regular granulated sugar in a food processor for about 20 seconds.
Chocolate-California Fig Bar Cookies with Hazelnuts
Chocolate Fig Hazelnut Bar Cookies are the bee's knees. You'll love the nuttiness of these hazelnut bar cookies!
Servings 50 cookies
- 2 1/2 cups all purpose flour
- 3/4 cup superfine sugar
- 1 cup Orchard Choice or Sun-Maid California Figs stemmed and chopped into 1/4" pieces
- 1/4 tsp table salt
- 16 tbsp unsalted butter cut into sixteen pieces, at cool room temperature (about 65°F)
- 2 tbsp vanilla extract
- 2 tbsp cream cheese at room temperature
- 1 1/2 cups semisweet chocolate chips
- 1 1/2 cups hazelnuts skinned, chopped
- In bowl of standing mixer fitted with flat beater, mix flour, sugar, figs, and salt on low speed until combined, about 5 seconds. With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer. Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds.
- Press dough in even layer into parchment-lined 17 1/2 by 12-inch baking sheet. Bake cookies on lower-middle rack in 375-degree oven until golden brown, about 20 minutes.
- Immediately after removing baking sheet from oven, sprinkle evenly with chocolate chips; let stand to melt, about 3 minutes.
- Using offset icing spatula, spread chocolate into even layer, then sprinkle evenly with chopped hazelnuts. Cool on wire rack until just warm, 15 to 20 minutes.
- Using pizza wheel, cut into 1 1/2-inch diamonds. Transfer cookies to wire rack to cool completely.
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