Slowly add flour, bit by bit, and mix until combined.
Fold in the ground almonds.
Dump the contents of your bowl onto a lightly floured surface and knead for 5 minutes. Your dough should be a smooth ball. Cover it in plastic wrap and chill for 15 minutes.
Add your figs, water, lemon juice, golden brown sugar, cinnamon, spices, and lemon zest to a saucepan. Stir to incorporate and bring to a simmer over medium-high heat.
Once a simmer has been reached, remove your figs from the stove and add them to a blender to puree. Set aside.
Remove the dough from the plastic wrap and roll it into a rectangle approximately 10" x 20" on parchment paper.
Cut your dough rectangle in half lengthwise and spread your fig puree on each half.
Fold each half of the dough lengthwise and brush the tops with a light coat of oil.
Bake for 25 minutes at 350F.
Cut each length into 2" pieces, serve while warm, and enjoy!
Video
Notes
Pay attention to the texture of your dough. It should be pliable but not overly sticky, so adjust your flour or liquid as needed.
Roll your fig roll dough evenly to ensure a balanced distribution of the fig filling. You will want your dough to be about ⅓"- ½" thick.