Fig-and-Almond Crackers

Soak figs in port 10 minutes.

In a food processor, pulse almonds, flour, and salt until finely ground. Add butter; pulse just until crumbly. Transfer to a bowl; stir in figs and port with a fork until dough forms. Shape into a 2-inch-wide log. Wrap in plastic; freeze 1 hour or up to 3 months.

Preheat oven to 350 degrees. Cut log into 1/8-inch-thick rounds; arrange on parchment-lined baking sheets. Bake, rotating sheets once, until edges are golden, 14 to 16 minutes. Let crackers cool on a wire rack.