If you are fond of liquorice (like I am) you will find the aniseed overtones of the log quite irresistible; and if you want to go a step further (like I do) you can replace the rum with aniseed liqueur.




Skill level

Average: 5 (1 vote)


  • 300 g (10½ oz) dried figs (a softer variety if possible)
  • 30 g (1 oz) blanched almonds, toasted, roughly chopped
  • 30 g (1 oz) walnuts, roughly chopped
  • 30 g (1 oz) hazelnuts, toasted, roughly chopped
  • 1 tbsp vincotto
  • 1 tbsp white rum or aniseed liqueur
  • ½ tsp aniseeds, crushed

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time: 2-3 hours

  1. If your figs are very hard and dry, soak them in hot water for about a minute to soften them slightly, then drain. There’s no need to do this if they yield slightly when you press on them.
  2. Roughly chop the figs and place them in a food processor with the remaining ingredients. Pulse until a thick paste forms, adding a little water if the mixture is dry.
  3. Divide the mixture into four even portions. Place each portion on a small piece of plastic film and form into a 10-cm (4-in) log. Chill for several hours before cutting into rounds to serve. The wrapped logs can be stored in the fridge for a month or so.


Recipe and images from Adriatico by Paola Bacchia, Smith Street Books, RRP $55.00