BONVALLIS FEIGEN-MANDEL-KUCHEN PAN DE HIGO (250 G)

Sliced some for a cheese board last weekend and it held up beautifully with manchego — the almond bits give it just enough crunch against the dense fig paste. Even the leftovers stayed moist wrapped in parchment, which surprised me.

The texture is really unique — firm and sliceable but with a soft, almost chewy crumb that's packed with bits of almond. I crumbled some over a simple arugula salad with vinaigrette and it added just the right hint of sweetness. Definitely buying another one for my next cheese board.

Paired this with a sharp Manchego and the dense, sweet fig texture was a perfect contrast. The almond bits add a nice subtle crunch that keeps each slice interesting. Definitely buying another to try crumbling over a salad.