Almond-flecked dough comes together in the food processor with maple syrup and coconut oil, made to be rolled around a dried-fig filling scented with apple juice, cinnamon, and cloves.
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Preheat oven to 350°F. Line two half-sheet trays with parchment paper and set aside.
In food processor, sift together flours, almond meal, and cinnamon. In small bowl, whisk together salt, syrup, and oil.
Add wet mixture to dry in food processor. Pulse to combine.
Divide dough evenly in half. Flatten dough into 2 discs and wrap each in plastic wrap. Refrigerate 10-15 minutes to firm.
In 2-quart pot, combine figs, apple juice, vanilla, cinnamon, cloves, and salt. 5-7 minutes or until figs are softened. Drain figs, reserving cooking liquid.
Puree fig mixture in food processor, adding cooking liquid as necessary, to make smooth, spreadable paste. Set aside to cool.
Roll each dough separately on parchment paper (dough should be about 1/8 inch thick. Trim excess dough so that dough roughly measures 10” by 6” rectangle.
Spread cooled or room temperature filling over rolled out dough. Roll dough jelly roll style as tightly as possible. Wrap dough in parchment paper and transfer to freezer for 15-20 minutes until hard.
Using bread knife, slice dough into ¼-inch rounds. Transfer to sheet trays and 10-15 minutes or until lightly golden. Cool and serve.
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