• Place the figs and dates in a saucepan and cover with water 1 inch above the fruit.
• Bring to a boil and reduce the heat. Simmer until tender, about 20 minutes. Drain.
• Place the fruit on paper toweling for 10 minutes to blot up any excess water.
• Process the fruit, sugar, lemon zest, and cognac with the steel blade in a food processor until a smooth paste forms.
• Preheat the oven to 350. Cream the butter and brown sugar together in a large mixing bowl.
• Add the eggs, one at a time, beating well after each addition. Add the vanilla and combine well.
• Stir in the oats; flour baking powder, cinnamon, and salt. Add the chopped hazelnuts.
• Pat two-thirds of the oatmeal mixture in the bottom of a 9-inch square baking pan.
• Spread the date-fig puree over the oatmeal. Crumble the remaining oatmeal with your fingers and sprinkle it loosely on top of the fruit puree.
• Bake for 25 to 30 minutes. Cool completely. Cut into 16 squares.

Tips

• Note: Although the recipe calls for dried figs, make sure they are soft and moist.