Fig-and-Almond Crackers

Photo: David Malosh
Prep Time:
20 mins
Total Time:
1 hrs 40 mins


  • 8 dried Black Mission figs, finely chopped

  • ¼ cup port

  • ½ cup raw almonds

  • 1 cup all-purpose flour

  • 1 teaspoon coarse salt

  • 4 tablespoons cold unsalted butter, cut into small pieces


  1. Soak figs in port 10 minutes.

  2. In a food processor, pulse almonds, flour, and salt until finely ground. Add butter; pulse just until crumbly. Transfer to a bowl; stir in figs and port with a fork until dough forms. Shape into a 2-inch-wide log. Wrap in plastic; freeze 1 hour or up to 3 months.

  3. Preheat oven to 350 degrees. Cut log into 1/8-inch-thick rounds; arrange on parchment-lined baking sheets. Bake, rotating sheets once, until edges are golden, 14 to 16 minutes. Let crackers cool on a wire rack.

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