12 ounces Dried Black Figs
1 cup Cranberry Juice, unsweetened
1 tablespoon raw honey
Cut the stems off the figs, and allow them to soak in the cranberry juice for at least an hour.
Pour ½ cup of the cranberry juice into a saucepan with the figs. Over low heat cook until figs become soft, stirring often.
Transfer to the food processor, add the tablespoon of honey and mix until well combined. Set aside.
In a large bowl combine the almond meal, baking soda and salt. Mix well.
Over low heat, in small saucepan, gently melt coconut oil and honey. Add to dry ingredients. Add eggs and mix well. Add vanilla and almond extracts. Mix until fully incorporated.
Preheat oven to 375 degrees F. Grease baking sheets with coconut oil.
Place the cookie dough in the freezer for about 30 minutes. Remove from freezer and roll the dough out between two sheets of wax paper to a ¼ inch thickness. Spread the fig filling evenly over the dough. Carefully roll the cookie dough into a log. Place cookie dough log in the freezer for 15 minutes.
Slice the log into ½ inch thick pieces, and bake for 10 minutes or until golden.