Fig bread is a preparation that is present in much of the different cuisines of the Spanish regions. It can be found in Andalusia but also in Catalonia, everywhere as native recipes. It seems that it had an Arab origin and its mission, like spanish 'empanadas', was to provide a nutritious and energetic food for the peasantry in an easy-to-carry format. It is currently possible to find fig bread at any time of the year although in some areas it is considered a Christmas food. Although years ago the ingredients that incorporated the fig breads were cheap and accessible, at present they have a high cost. This makes it become a rather expensive product.
INGREDIENTS :
600 grams (1.32 pounds) of roasted almonds
300 grams (0.66 pounds) of dried figs
2 cups of sweet wine (xerry, oporto etc)
1 cup of aniseed liquor
Aniseed in seeds
White wheat flour
In a mortar we crush the figs, roasted and peeled almonds and anise seeds, all separately. Then we mix the result in a bowl.
The aniseed liquor and the sweet wine are added next, squeezing well with the hands until obtaining a homogeneous and compact dough.
We have a mold of about 15 cm in diameter (6 inches) and 2 or 3 cm (1 inch) high (like those used for small cakes) and we introduce the dough into it. It is important that the mold is rigid so that it does not deform and that we flour it on the inside to facilitate the demoulding.
On top of the dough we place a flat plate and an important weight, so that it compresses the dough. We leave it in the refrigerator, the upper part (less cold), for 2 or 3 days. Unmold and serve by slicing.
If you want to reserve some whole almonds to put them in the bread, to taste. It is also not mandatory to mash the components too much (so that it is better appreciated) or use only almonds (it can be done with nuts, hazelnuts, pine nuts etc).
A very traditional and tasty sweet. And by the way, vegan and gluten-free if the flour is replaced by powdered sugar. And also it does not require fire or oven.