Bo Friberg

Fig Logs

Preparation info

  • 72

    candies
    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

Ingredients

  • 4 ounces (115 g) dried figs
  • 8 ounces (225

Method

  1. Remove the stems from the figs. Place the figs in a saucepan with enough water to cover. Bring to a boil and cook for 10 minutes, then drain. Puree the figs in a food processor. Set aside.
  2. Process the almonds and half of the sugar in a food processor until the mixture is the consistency of granulated sugar. Transfer to a bowl and stir in the remaining sugar, th