In a large bowl, beat butter and sour cream until light. Gradually add brown. sugar, beating until mixture is very light & thick.
Add eggs one at a time; beat in vanilla.
Sift together, flour, baking powder, soda, cinnamon and salt. Add to creamed mixture, beating on low speed or by hand.
Mix well and turn out on sheet of floured plastic wrap, then refrigerate for at least 2 hrs.
Cut heavy stems off figs. Combine figs and water in heavy saucepan and simmer, covered, for 30 min., or until fruit is soft.
Add sugar, lemon rind, and salt and simmer, covered, for 15 min. longer.
Press mixture thru food mill and cool.
Preheat oven to 350 F. Cover large baking sheet with parchment or spray with food release.
Divide the chilled dough into thirds and refrigerate 2 parts.
Roll remaining piece on well floured surface to form rectangle about 5 x 11".
Spread 1 third of fig filling slightly to one side of center, along the length of the dough, leaving 1/2" margin around edges. Mound filling slightly in center along whole length.
Moisten edges with water. VERY GENTLY, lift uncovered pastry with spatula and fold over filling. Press 2 halves together to seal. Trim edges and shape roll into a neat, half-cylinder form about 11" long and 2-2 1/2" wide.
Place on prepared baking sheet. Repeat until all filling & dough is used, then bake for 25 min, or until they are slightly browned.
Cool rolls somewhat on rack, then trim off the ends and, with a sharp serrated knife, cut each one into slices about 1 1/2" wide. Replace slices on rack. When bars are completely cool, store airtight.
Unwrap butter. Place sugar and water in heavy pan at hottest heat until syrup spins a thread.
Add 1 cube of butter and stir ‘til melted. Add remaining sticks one at a time and melt each completely.
Add whole almonds and continue stirring and cooking until almonds are toasted. Candy will be a dark tan, and will pull away from the sides and bottom of the pan. (If candy starts to smoke, lift pan from burner rather than lowering the heat.)
Pour into the two pans and set in cold water.
Spread ½ of chocolate over each pan and sprinkle with ½ ground almonds.
Using your fingers, quickly flip over the candy (chocolate and almonds will now be on bottom of pan) – spread the remaining chocolate on the top of the candy and sprinkle with rest of ground almonds.
Allow to mellow at room temp (do not refrigerate) for about 2-3 days.
This is a famous recipe made in Grand Junction, Colorado. They send millions of pounds around the world. Before the store began, Mr. Endstrom taught a candy making class for the county and gave out this recipe.