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Fig And Nut Roll

  • Makes 4 rolls
Fig And Nut Roll

Perfect for coffee. This rich fruity slice, wrapped in rice paper, should be made a month ahead.


  • 500 grams dried moist figs, finely chopped
  • ¾ almonds, toasted and chopped
  • ¾ cup walnuts cup unblanched toasted and chopped
  • ½ cup glace cherries, chopped
  • 6 fresh dates, chopped
  • 75 grams mixed peel
  • ¾ cup whole unsalted pistachios
  • ½ cup chocolate chips
  • 2 tsp grated nutmeg
  • grated rind one orange
  • 4 tblsp Brandy
  • 4 tblsp Galliano or Midori (melon liqueur)
  • 4 sheets rice paper


  1. Put all the ingredients in a large bowl and mix with your hands until the mixture forms a sticky well-blended mass.
  2. Divide into 4 even portions and roll each on an icing sugar dusted board to make a thick roll. Wrap in rice paper. Firmly press the fig roll tothe rough-textured side and roll very fimly so that the rice paper will adhere to the dried fruit mixture. Place in a container and cover with muslin or cheesecloth and leave for 3-4 weeks.
  3. Cut into slices to serve. Once firm enough to cut and serve, keep wrapped in foil or an airtight container.

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