Lightly toast the almonds in a skillet over medium heat.

Pulse the almonds in a food processor to chop coarsely, place them into a medium mixing bowl, and set aside.

Add the figs to the food processor (you don't need to clean the food processor or blade in between) and process until well minced.

Add the cinnamon and continue to process to a paste.

Add the fig mixture to the almonds along with the anise seeds and mix until well combined.

Stir in the honey and the brandy, adding just enough of the latter to bring the mixture together.

Lightly flour a clean work surface and dump the fig mixture onto it. Form the mixture into a loaf or log shape.

Lightly flour a piece of parchment paper and wrap the pan de higo tightly in it, twisting the paper closed at the ends, and place it in a cool place and top with a heavy weight such as a cast-iron pot filled with canned goods or other heavy objects.

Let sit for 2 to 3 days before serving.

To serve, slice about 1/8-inch thick and fan slices out on a cheese plate alongside a selection of cheeses and fresh fruits.