Ana’s fig and almond roll

Name: Ana’s fig and almond roll (Pan de higo de Ana)
Yield: Makes 10 to 12
Cuisine: Spanish
Ingredients: 1 teaspoon anise; 2¼ lb (1 kg) dried figs, stalks removed, broken open; 1½ cups (7 oz/200 g) blanched almonds, plus more to decorate; 2 teaspoons cinnamon; Scant ½ cup (100 ml) brandy or PX sherry; 2 teaspoons sesame seeds; 2 tablespoons extra virgin olive oil, plus more for oiling; 2 cups (7 oz/200 g) walnut halves

Pan de higo de Ana

Preparation info

Makes
10 to 12

Difficulty
Easy

Appears in

Andaluz

By Fiona Dunlop

Published 2023

About

It’s a great classic of Mediterranean countries, but I think Ana’s is by far the best, though I’m biased. This modest-looking dark brown roll becomes addictive, so beware. A slice or two makes the perfect healthy snack, its sweetness coming only from the figs.

Ingredients

2 tablespoons extra virgin olive oil, plus more for oiling
1½ cups (7 oz/200

Europe
Spain
La Subbética
Snack
Gluten-free
Vegan
Mediterranean

Method

Heat the oil in a pan until hot but not smoking, tip in the almonds and walnuts, and fry until golden, 5 to 7 minutes. Using a slotted spoon, transfer to a plate lined with paper towels and cool slightly.

Reserving some of the almonds to garnish, tip the toasted nuts into a blender, along with the rest of the ingredients, and process to a thick paste.

Oiling your hands, divide t