Dry Fig and Almond Slice Istrian Recipe

December 10, 2024 by tina oblak in Adriatic Recipe, Appetizers, Autumnal dish, Autumnal recipe, bite-sized nibbles, Canapés, Christmas, dessert, Easy recipe, festive dessert, festive dish, festive sweet things, Finger food, Healthy, Istrian cuisine, Istrian food, Istrian gastronomy, Rustic dish, simple recipe, Slovenian cuisine, Slovenian food, Slovenian gastronomy, Small bites, Snacks, Starters, sweet finger food, sweet nibbles, Sweet Things, Vegan, Winter recipe

Dry fig and almond slice is a sweet treat made with soft, sticky and delicious dried figs paste mixed with finely chopped nuts that is then formed into a log or oblong shape, and then dried until firm enough to slice.It is perfect to get the festivities rolling, slice it up and serve with assorted cheeses and crackers or as a sweet treat with coffee or tea, Brandy, Dark rum or some kind of sweet wine at the end of the meal. This dried fig delight contains no flour, so it is a fantastic gluten free option.

It is very popular and well known in the South of Italy where it is known as Lonzino di fico (loin of figs for its shape resembling pork loin) or as Salame di fichi (fig “salami”).

It used to be recurrently made in the households in Slovenian Istra where it is referred as Figov Hlebček, literally meaning Fig Loaf, as it is shaped into oblong like a loaf of bread.

This fig loaf was traditionally wrapped in bay leaves and allow to dry in the sun for at least a week. It used to be made straight after grape picking season using a bit of Must, which is a freshly crushed grape juice (from the Latin vinum mustum, meaning young wine) and a first step in winemaking.

To make this fig loaf Istrian style you would only use dried figs, raisins and almonds. Nothing is stopping you to play with the ingredients and make your own version of it, perhaps using different types of nuts like walnuts, pistachios, and a different variety of dried fruit like dried apricots, dates or similar.

Recipe

Ingredients

250g dried figs, hard stalk removed, roughly chopped (for this recipe Turkish or Calymirna dried figs are the best)
50g raisins
100g peeled or unpeeled almond, (can use walnuts instead)
½ Tbsp dark rum, Brandy, Italian sweet Marsala wine, Muscat sweet wine or other type of sweet wine, optional

Method

Place raisins in a small bowl and completely cover with warm water.

If you wish, you can add ½ Tbsp of dark rum, Brandy, Marsala or Muscat sweet wine or other type of sweet wine.

Leave to soak and plump up for at least 15 minutes, or until needed.

Place the almonds, or walnuts, in a food processor and pulse until most are finely chopped. Remove and transfer to a mixing bowl.

Put roughly chopped dried figs and soaked raisins into a food processor and whizz until they form a sticky paste (if the paste does not quite come together, add a splash of warm water).

Remove and transfer fig paste into the mixing bowl together with chopped nuts.

Mix well and shape the fig and nut mixture into a sausage/log or loaf. You can make thicker or thinner log according to the size slices you want.

Allow to dry, uncovered, in the fridge or a dry place (I put mine in a airing cabinet) for up to a week.

It should become firm and somewhat dried out but not completely hard.

Slice and serve alongside your favourite selection of cheeses or as a sweet treat/dessert at the end of the meal with a coffee or tea or a glass of sweet wine, Rum or Brandy.

Just a thought

Dried fig and almonds slice will keep in a cool place for up to two months.

This dried fig delight also makes a lovely and thoughtful give away present for your foodie friends and family. Wrap and tie in a baking parchment, fig leaves or bay leaves.

You can shape fig and nut mixture into small balls and have them as a healthy snack when the sugar levels gets a bit low.

Almond Brittle Istrian Recipe

Beans and Sardines

December 19, 2022 by tina oblak in Adriatic Recipe, bite-sized nibbles, celebratory desserts, Celebratory dish, Central European recipes, Christmas bakes, Christmas dish, dessert, Easy recipe, festive dessert, Festive dish, festive sweet things, Finger food, Istrian food, Istrian gastronomy, simple recipe, Slovenian cuisine, Slovenian food, Slovenian gastronomy

This crunchy brittle, packed with delicious roasted almonds, is a classic festive sweet treat, and together with candied almonds, are a very common sight at Christmas markets.

Handcrafted almond brittle is a very old recipe, very easy to make, using just a few basic ingredients, and it can make a lovely homemade gift for your foodie friends and family. Small brittle pieces can be served with coffee at the end of a meal, and it is great for topping the desserts since it makes them a little bit extra special.

Almond brittle is worth having in a pantry during a holiday season together with some good quality vanilla ice cream or gelato. Just put some brittle in a food processor and pulse it to the desired consistency. Sprinkle and scatter over the ice cream, and this humble and rustic brittle will turn your ice cream into a very elegant and festive dessert.

The coast of Slovenian Istra, where I come from, is blessed with a Mediterranean climate that allows almond trees to thrive and they are commonly found in people's gardens.

Almonds get harvested in autumn, then stored and used during winter month and especially during the holiday season. In fact, my 96 year old nona tod me that when she was a child, almond brittle and sugar coated almonds were a very special treats children were given during the festive season, in particular on Christmas Eve and on Christmas day.

I am sharing here a basic and most traditional recipe for almond brittle, how my nona's mother used to make, just using sugar and a bit of lemon juice.

Like most of the traditional recipes, this one has many variations, and you can “modernize” it and give a little twist, by adding ground cinnamon, orange juice instead of lemon juice, lemon or orange zest and a bit of honey.