Line a 9"x5" loaf pan with parchment paper or spray it liberally with non-stick cooking spray.
Gently divide each biscuit in half by its layers, creating 16 biscuit halves.
16 OZ Grands flakey refrigerated biscuits
Spoon about a tablespoon of the fig preserve filling onto each biscuit piece.
1 1/4 cups Fig Preserves
Stack the biscuit piece on top of one another, forming fig-filled short stacks.
Sprinkle with coarsely chopped pecans (or walnuts), if using.
1/3 cup pecans, lightly chopped
Cover with foil and bake for 30 minutes.
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.
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.
Icing Directions
Whisk together the powdered sugar and ground cardamom, then add all of the half and half, and whisk.
1 1/2 cups powdered sugar, 1 teaspoon vanilla, 1/4 cup half and half
And the vanilla bean paste or vanilla extract and whisk again.
1 teaspoon vanilla
Drizzle liberally over the semi-warm loaf of fig pull-apart bread.