Ingredient Checklist


Instructions Checklist
  • Soak figs in port 10 minutes.

  • 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.

  • 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.

Reviews (1)

16 Ratings
  • 5 star values: 2
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
It took two attempts, but these turned out pretty good and they're beautiful. For the second attempt, I subbed fresh ground pink Himalayan salt (the first batch were just too salty). I used sliced almonds and reserved 1-2 tablespoons, which I just broke in half and mixed in with the figs so that the crackers had nice large chunks of almonds like the kind you buy from the store.