Fig

almond flour (175 grams) • sugar (150 grams) • plus 1 tablespoon unsalted butter, at room temperature (125 grams) • all-purpose flour (75 grams) • baking powder (8 grams) • eggs • Zest of 1 lemon, finely grated • Zest of 1 orange, finely grated • fresh figs (about 150 grams) • sliced almonds (25 grams) • honey

Fig Jam: • figs (750 grams) + 2/3 cup water (150 ml) + 3 tablespoons sugar • rounds of refrigerated pie dough • almond flour (200 grams) • sugar • fig jam (300 grams, I used homemade) • extra-large egg (about 2 3/4 oz with shell/79 grams), separate the white and yolk • Almond extract • Sliced almonds • Chopped almonds • Figs in syrup for decoration

roll of phyllo dough • ripe figs • Feta cheese or your favorite cheese • Mixed nuts and dried fruits, such as sunflower seeds, dried apricots, almonds, raisins, etc • Butter • egg

crema catalana powder (about 1.6 oz or 45 grams) • skim milk (500 ml) • sugar • lemon • figs

pear • figs • sugar (about 12 grams) • Sangria

seedless watermelon • small figs • sugar (about 25 grams) • Sangria

medium red onions • Olive oil • Salt and pepper • ripe figs • Manchego cheese, shaved (80 grams) • Whole wheat bread, sliced, or a baguette cut in half • garlic clove

fresh figs, peeled • cane sugar (about 130 grams) • Juice of half a lemon

cream cheese (250 grams) • heavy cream (200 ml) • large egg • sugar (100 grams) • salt • grated Pecorino cheese (20 grams) • cornstarch (15 grams) • fig or breva for garnish