Morgado de Figos (Algarve Fig and Almond Roll)

My mother-in-law is from a village outside Lagos in the Algarve, and the first time she brought a morgado de figos to a family gathering here in the States, I assumed it was some kind of dense fruitcake and nearly passed on trying it. I was wrong in the best way. It is a no-bake roll of dried figs and almonds, pounded and kneaded together with a little chocolate and spice until it holds like a firm paste, then sliced into thin coins that taste like nothing else in my dessert rotation.

This is Algarve thrift turned into something genuinely special. Figs dry on racks all over the region every August, and almonds grow along the same hillsides, so the two have been paired together in one form or another since Moorish times, when the Algarve was still called Al-Gharb. You will see it dressed up for Christmas trays too, alongside things like sericaia (recipe on the site), but I make it in summer while fresh figs are inspiring me and dried figs are easy to find at any grocery store.

There is no oven involved, which makes this one of the few desserts I will attempt during a heat wave. Sofia, my baking apprentice, has taken this one over completely and likes to press a design into the top with the back of a spoon before slicing, so do not be surprised if your version comes out looking a little more artistic than mine.

Morgado de Figos Recipe

Prep time: 25 minutes (plus 2 hours resting) · Cook time: 5 minutes · Total: 2 hours 30 minutes · Servings: 10 slices · Calories: ~150 per serving

Ingredients

• 1 lb dried Calimyrna or Mission figs, stems trimmed
• 1 cup whole almonds, toasted
• 2 tablespoons honey
• 1 tablespoon unsweetened cocoa powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• Zest of 1 lemon
• 2 tablespoons port wine or sweet dessert wine
• 1 tablespoon granulated sugar, for dusting

Instructions

1. If your figs feel very dry and stiff, soak them in warm water for 10 minutes, then drain well and pat dry.
2. Pulse the toasted almonds in a food processor until coarsely chopped, not powdered. Set aside a small handful for texture.
3. Add the figs, honey, cocoa powder, cinnamon, cloves, lemon zest and port wine to the processor. Pulse until the mixture comes together into a thick, sticky paste, then fold in the reserved chopped almonds by hand for texture.
4. Turn the mixture out onto a sheet of plastic wrap. Shape into a log about 2 inches in diameter, pressing firmly so there are no air pockets.
5. Wrap tightly and press a decorative pattern into the surface with the back of a spoon or a small mold, if you like.
6. Refrigerate for at least 2 hours, or until firm enough to slice cleanly.
7. Dust with granulated sugar and slice into thin rounds to serve.

Recipe Notes

• Calimyrna and Mission figs are both widely available at American grocery stores and work well here; Turkish dried figs are another good option.
• A food processor makes quick work of this, but a sturdy knife and some patience mincing everything by hand gets you there too.
• This keeps at room temperature, wrapped tightly, for up to two weeks, or in the fridge for a month, which makes it a good make-ahead gift.
• If you cannot find port, a sweet Marsala or even a splash of orange juice will do the job.