Step 1

Heat oven to 350 degrees F.

Step 2

Line a 9"x5" loaf pan with parchment paper or spray it liberally with non-stick cooking spray.

Step 3

Gently divide each biscuit in half by its layers, creating 16 biscuit halves.

Step 4

Spoon about a tablespoon of the fig preserve filling onto each biscuit piece.

Step 5

Stack the biscuit piece on top of one another, forming fig-filled short stacks.

Step 6

Sprinkle with coarsely chopped pecans (or walnuts), if using.

Step 7

Cover with foil and bake for 30 minutes.

Step 8

Remove the fig pull apart bread from the oven and remove the foil, then bake the bread until it is golden brown (about 5-8 minutes). If the filling seeps out and touches the pan, it can burn; this is why you want to place the filling in the center of each biscuit piece.

Step 9

Let the loaf cool for 5 minutes in the pan, then gently grasp the sides of the parchment paper, lift the bread out and place it on a cooling rack to finish cooling completely.

Step 10

Icing Directions

Step 11

Whisk together the powdered sugar and ground cardamom, then add all of the half and half, and whisk.

Step 12

And the vanilla bean paste or vanilla extract and whisk again.

Step 13

Drizzle liberally over the semi-warm loaf of fig pull-apart bread.