Figgy Christmas Fruit Roll
Martha Stewart Living
Yield Makes four 12-inch rolls
- 12 ounces (3 1/4 cups) walnuts
- 4 1/2 pounds (about 10 cups) dried figs
- 4 ounces (3/4 cup) dates, pitted and roughly chopped
- 6 ounces (1 cup) candied citrus peel, such as orange, roughly chopped
- 7 ounces bittersweet chocolate, chopped into 1/4-inch pieces
- 5 ounces (1 cup) pistachios
- 6 tablespoons brandy, plus more for sprinkling
- 2 tablespoons anisette
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg, freshly ground
- 1 teaspoon pure vanilla extract
- Pinch of salt
- Confectioners' sugar
- Heat oven to 350 degrees. Spread walnuts in a single layer on baking sheet. Toast in oven until walnuts are just fragrant, about 10 minutes. Let cool completely. Roughly chop walnuts.
- Place figs in the bowl of a food processor, and process until finely minced (may need to be in two batches).Transfer figs to a large bowl, and add chopped walnuts. Add dates, citrus peel, chocolate, pistachios, 2 tablespoons brandy, anisette, cinnamon, nutmeg, vanilla, and salt, and mix well, using your hands for best results.
- Divide mixture into four equal parts. Dust a clean work surface with confectioners' sugar. Gently roll each part into a log about 2 inches in diameter and 12 inches long. Gently brush off excess sugar with a pastry brush. Roll each log in rice paper. Brush each log with about 1 tablespoon brandy. Do not worry if rice paper tears. Wrap logs again in parchment, and secure with string. Store in a dark, cool, dry place, sprinkling rice paper with brandy once a week for at least 1 month before serving. Slice rolls into thin rounds to serve.
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