Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Figgy Christmas Fruit Roll 2.9 (25) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Photo: Sang An Yield: 4 12-inch rolls Fruitcakes are a common and welcomed dessert for the holiday season. Ingredients 12 ounces (3 ¼ cups) walnuts 4 ½ pounds (about 10 cups) dried figs 4 ounces (¾ cup) dates, pitted and roughly chopped 6 ounces (1 cup) candied citrus peel, such as orange, roughly chopped 7 ounces bittersweet chocolate, chopped into ¼-inch pieces 5 ounces (1 cup) pistachios 6 tablespoons brandy, plus more for sprinkling 2 tablespoons anisette 1 teaspoon ground cinnamon ¼ teaspoon nutmeg, freshly ground 1 teaspoon pure vanilla extract Pinch of salt Confectioners' sugar Hard Sauce, for serving (optional) Directions 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. (Serve with Hard Sauce, if desired.) Rate it Print