Crocette di Fichi

Name: Crocette di Fichi
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings
Cuisine: Calabrese
Ingredients: 32 pieces dried white figs; 60 g whole peeled almonds; 40 g candied orange peel; 1 tsp Ground cinnamon; 0.25 tsp ground cloves; 8 pieces dried bay leaves; 30 ml runny honey

A traditional Calabrian festive sweet made of dried figs opened flat, crossed in pairs over almonds and citrus peel, then gently baked.

🇮🇹Italy· Calabria

Prep: 25 min
Cook: 20 min
Total: 45 min
Servings: 8
Difficulty: Easy
Calories: 195 kcal

Ingredients

0 of 7 gathered

Servings

32 pieces dried white figs — preferably soft Dottato figs, approx. 400g
60 g whole peeled almonds — lightly toasted
40 g candied orange peel — finely diced
1 tsp Ground cinnamon
¼ tsp ground cloves — optional pinch
8 pieces dried bay leaves — for baking and aroma
30 ml runny honey — or vincotto (cooked grape must)

Equipment

•Baking tray
•Baking parchment
•Small sharp knife
•Pastry brush

Nutrition

Per serving, approximate

Calories: 195 kcal
fat: 4 g
carbs: 38 g
fibre: 5 g
protein: 3 g
calories: 195 kcal

Instructions

1
Preheat the oven to 160°C (140°C fan) and line a baking tray with parchment paper.
2
Slit each dried fig open lengthwise from the stem to the base without cutting completely through.
3
Open the figs flat like small books with the sticky seeded side facing upward.
4
Place two opened figs in an overlapping cross shape on your work surface.
5
Press two toasted almonds and a few pieces of orange peel into the centre of the cross.
6
Dust the filling lightly with ground cinnamon and ground cloves.
7
Cover with two more opened figs placed in an identical cross pattern, pressing firmly to seal.
8
Transfer each assembled cross to the lined tray and tuck bay leaves between them.
9
Brush the tops lightly with honey or vincotto.
10
Bake for 15 to 20 minutes until the figs are lightly caramelised and fragrant.
11
Cool completely on the tray before serving or storing.

Chef's tips

Choose plump, pliable dried figs rather than overly hard ones so they do not tear when opened. Pressing the edges firmly ensures the crosses hold together tightly during baking and storing.

Ingredient substitutions

whole peeled almonds → walnut halves, which are also widely used across Calabria
runny honey → vincotto (cooked grape must) or agave nectar for a strict vegan version

Storage

Store in an airtight container or tin layered with dried bay leaves in a cool, dry place for up to two months.

Reheating

These are meant to be eaten at room temperature, but you can warm them in a 140°C oven for 3 minutes to soften them slightly.

Common mistakes to avoid

•Baking at too high a temperature, which burns the natural sugars in the figs before they soften.
•Cutting all the way through the figs, preventing them from opening into flat butterfly halves.

Serving suggestions

Serve at room temperature alongside an espresso or a glass of sweet Greco di Bianco dessert wine.Arrange on a holiday dessert platter alongside roasted nuts and fresh clementines.