This is more an after dessert sweetmeat than bread. It is dark, sweet, thick and dense. Pan de higos is similar to the Italian panforte but simpler and easier to make. You can slice it very thinly using a sharp bread knife and serve it with coffee.
Grease and flour a
Gently melt the chocolate in a bowl over a saucepan of simmering water for 5 minutes, stirring occasionally — make sure the base of the bowl doesn’t touch the water. In a separate saucepan melt the sugar and honey over low heat for 10 minutes until the sugar has dissolved.
Meanwhile, combine the almonds, figs, flour, cocoa and cinnamon in a large bowl. Pour the melted chocolate and the honey and sugar mixture over the dry ingredients and mix well. You should end up with a stiff, slightly sticky mass. Spoon into the prepared tin and use lightly dampened hands to smooth over.
To serve, cut into 3 mm (⅛ inch) slices. Pan de higos can be refrigerated, unsliced and covered, for up to 2 weeks.
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