I love how these bars layer tender shortbread with luscious fig jam and toasty walnuts. The dough comes together quickly without a mixer, and the chilled crust bakes into a perfect base that doesn’t puff too much. The crumble topping adds texture, and the fig filling brings a warm, Mediterranean sweetness that feels timeless and cozy.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup plus 4 tablespoons (2 1/2 sticks) unsalted butter, melted and cooled to just warm 1 cup granulated sugar 3/4 teaspoon salt 2 large egg yolks 2 teaspoons vanilla extract 3 cups all-purpose flour 1 1/2 cups fig jam 3/4 cup chopped walnuts
Directions
I begin by creating a foil or parchment sling for a 9 x 11-inch pan and spraying it generously with baking spray.
In a medium bowl, I mix the melted butter, sugar, salt, egg yolks, and vanilla with a spoon until smooth. I add the flour and stir until just combined. I remove 1/2 cup of this dough, set it aside covered with plastic wrap, and press the remaining dough firmly into the prepared pan.
I place the pan in the freezer for 30–60 minutes so the crust firms up; this keeps it from rising too much as it bakes.
I preheat the oven to 325 degrees F and bake the chilled crust for about 30 minutes, or until the edges are lightly browned. I remove the pan from the oven and increase the temperature to 350 degrees F.
I spread the fig jam evenly over the warm crust. I crumble the reserved dough over the jam, then sprinkle the chopped walnuts on top. I return the pan to the oven and bake for another 25–30 minutes, or until the topping is lightly browned.
I let the bars cool completely in the pan. Once fully cooled, I lift them out using the sling and cut them into bars.
I sometimes add a pinch of cinnamon to the crumble topping for warmth. Almonds or pistachios work beautifully in place of walnuts. If I want a less sweet version, I reduce the jam slightly and mix in chopped dried figs for texture. Orange zest in the dough gives the bars a bright Mediterranean twist.
Storage/Reheating
I store the bars in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week. They freeze well, too—I wrap them individually and thaw at room temperature. If I want the crumble a bit crispier, I warm the bars briefly in a low oven.
FAQs
Can I use homemade fig jam?
Yes, homemade jam makes these even more special.
Can I substitute another fruit jam?
Apricot, plum, or raspberry jam all taste wonderful.
Can I use whole eggs instead of just yolks?
I stick with yolks for the best tender, crumbly texture.
Can I make the crust ahead?
Yes, I press it into the pan and freeze it overnight.
Do I have to prebake the crust?
Yes, prebaking keeps it from getting soggy under the jam.
Can I use salted butter?
Yes, but I reduce the added salt slightly.
Can I add spices?
Cinnamon, nutmeg, or cardamom all complement the fig flavor.
Why did my crumble melt into the jam?
The reserved dough may have been too warm; I keep it covered but at room temperature—not too soft.
Can I make these gluten-free?
A good gluten-free all-purpose blend usually works well.
How do I cut clean squares?
I let the bars cool completely and wipe the knife between cuts.
Conclusion
I love how these Greek fig and walnut shortbread bars combine buttery crumble, rich jam, and crunchy nuts in such a simple yet elegant bake. They’re comforting, flavorful, and perfect for sharing—or enjoying one quiet bite at a time with a cup of tea.
