Pan de Higo
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
1 pound dried figs, stemmed1/2 cup almonds2 tablespoons whole sesame seeds1/2 teaspoon whole anise seeds1/4 teaspoon ground clovesa pinch of ground cinnamon1 tablespoon honeybrandy, as needed
Instructions:
Toast the almonds in a dry skillet and grind in a food processor or spice grinder. Pulse gently until roughly chopped, keeping the almonds from turning into a paste.
Using a food processor or two Chinese cleavers (guess which method I used), mince the stemmed figs until a rough paste is formed.
Mix the figs with the ground toasted almonds, sesame seeds, anise seeds, ground cloves, and ground cinnamon.
Add the honey and a few tablespoons of brandy to the fig mixture. Knead until a smooth and pliant ball is formed. The fig mixture will be crumbly but keep kneading until the ingredients are evenly incorporated. Add more brandy as needed.
Form the fig mixture into a loaf shape or use a muffin pan as a mold to form 8 single-serving fig cakes:
Let stand in a cool and dry place for 2-3 days before serving. The anise seeds, cinnamon, and cloves will mellow and meld together nicely, serving as a nice accent to the sweet figs and toasted almonds.
To Serve:
Serve with Manchego cheese or with any cheese platter. I prefer dipping pan de higo slices in honey and then in ground toasted almonds.
Serving Size: makes 8 mini muffins
Number of Servings: 8
Recipe submitted by SparkPeople user NIKALAILY.
Toast the almonds in a dry skillet and grind in a food processor or spice grinder. Pulse gently until roughly chopped, keeping the almonds from turning into a paste.
Using a food processor or two Chinese cleavers (guess which method I used), mince the stemmed figs until a rough paste is formed.
Mix the figs with the ground toasted almonds, sesame seeds, anise seeds, ground cloves, and ground cinnamon.
Add the honey and a few tablespoons of brandy to the fig mixture. Knead until a smooth and pliant ball is formed. The fig mixture will be crumbly but keep kneading until the ingredients are evenly incorporated. Add more brandy as needed.
Form the fig mixture into a loaf shape or use a muffin pan as a mold to form 8 single-serving fig cakes:
Let stand in a cool and dry place for 2-3 days before serving. The anise seeds, cinnamon, and cloves will mellow and meld together nicely, serving as a nice accent to the sweet figs and toasted almonds.
To Serve:
Serve with Manchego cheese or with any cheese platter. I prefer dipping pan de higo slices in honey and then in ground toasted almonds.
Serving Size: makes 8 mini muffins
Number of Servings: 8
Recipe submitted by SparkPeople user NIKALAILY.
Nutritional Info Amount Per Serving
- Calories: 221.7
- Total Fat: 8.3 g
- Cholesterol: 0.0 mg
- Sodium: 5.7 mg
- Total Carbs: 35.3 g
- Dietary Fiber: 6.9 g
- Protein: 4.8 g
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