Pulse the almonds in a food processor
until most are finely chopped. Remove
and transfer to a bowl. Whizz the figs
until they form a sticky paste, then add
this to the almonds with the remaining
ingredients. Mix well, then shape
into a sausage and allow to
dry, uncovered, in the
fridge or a cool, dry
place for a week.
Wrap and tie in baking
parchment if giving away,
then slice and serve alongside
your favourite cheeses. Will keep
in a cool place for up to 2 months.