Fichi Mandorlati

Name: Fichi Mandorlati
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings
Cuisine: Pugliese
Ingredients: 500 g soft dried figs; 150 g Whole almonds; 1 piece unwaxed lemon zest; 0.5 tsp Ground cinnamon; 12 piece fresh bay leaves

Fichi mandorlati are sweet Pugliese confections of dried figs stuffed with whole toasted almonds, scented with lemon zest and baked with bay leaves.

🇮🇹Italy· Apulia

Prep: 25 min
Cook: 20 min
Total: 45 min
Servings: 8
Difficulty: Easy
Calories: 260 kcal

Ingredients

0 of 5 gathered

Servings

500 g soft dried figs — stems trimmed, pliable
150 g Whole almonds — unpeeled or blanched
1 piece unwaxed lemon zest — finely grated
½ tsp Ground cinnamon — freshly ground
12 piece fresh bay leaves — washed and thoroughly dried

Equipment

•Baking tray
•Baking parchment
•Airtight glass jar
•Small paring knife

Nutrition

Per serving, approximate

Calories: 260 kcal
fat: 8 g
carbs: 48 g
fibre: 6 g
protein: 5 g
calories: 260 kcal

Instructions

1
Preheat the oven to 160C (140C fan) and line a baking tray with parchment paper.
2
Toast the whole almonds in a dry frying pan over medium heat for 4 minutes until fragrant.
3
Cut each dried fig halfway through along the side, opening it like a book without cutting through completely.
4
Place one or two toasted almonds inside each fig with a pinch of lemon zest and cinnamon.
5
Press the fig halves firmly closed around the almond filling to seal them into compact parcels.
6
Arrange the stuffed figs closely on the baking tray, tucking dry bay leaves between them.
7
Bake for 15 to 20 minutes until the figs turn glossy, deep golden, and fragrant.
8
Cool the baked figs completely to room temperature before packing them away.

Chef's tips

Ensure the dried figs are pliable before stuffing; if they feel dry, steam them over boiling water for 2 minutes. Always let the figs cool completely before storing, as trapped steam will cause spoilage.

Ingredient substitutions

whole almonds → toasted walnut halves or peeled hazelnuts
lemon zest → fresh orange zest or whole toasted fennel seeds

Storage

Store completely cooled figs in an airtight jar layered with dry bay leaves in a cool, dark pantry for up to 3 months.

Reheating

Serve at room temperature, or warm gently in a low oven at 120C for 5 minutes if preferred soft.

Common mistakes to avoid

•Baking at excessive heat which caramelises and burns the delicate outer sugars too quickly.
•Packing warm figs into storage jars, which traps moisture and invites mould.
•Using untoasted or stale almonds, resulting in a soft rather than crunchy interior.

Serving suggestions

Serve at room temperature alongside a rich espresso or fortified dessert wine.Pair with mature pecorino or caciocavallo cheese on a seasonal grazing board.Pack into decorative glass jars with dried bay leaves as an edible holiday gift.