Remove the top stalk of the figs and chris cross the bottoms.
Add all ingredients to a wide pan and gentle poach until soft.
Remove and drain the figs, reduce the liquor to a syrup.
Mix all the dry ingredients, add the wet and mix into a dough.
Form the dough into a rectangle shape about 3cm high and 10cm wide on a greased tray.
Bake at 160 c for 20 min or until firm.
Cool slightly then slice into 2mm thick fingers. Lie flat on an oven tray and bake at 170 c until light golden and crisp about 5 min.
To serve, cut a nice wedge of cheese place some figs next to it and a pile of the biscotti.