3 large eggs
330 g sugar
430 g soft flour
12 g baking powder
1 teaspoonful of baking soda
45 ml full-cream milk at room temperature
150 g soft dried figs
100 g dark chocolate drops or flakes
70 g whole almonds, peeled and roasted
2 g salt
2 g cinnamon

Beat the eggs and the sugar well until the mixture expands and becomes light.
Chop the figs into little pieces and add them to the beaten egg mixture, along with the almonds, chocolate, salt and the baking soda diluted in the milk.
In a separate bowl, sift the flour, yeast and cinnamon well.
Add the powders to the dough and mix at a low speed.
On a baking tray covered with oven paper, make some small loaves with the dough, not too thick and with enough space between them, as they will grow and widen during cooking.
Cook in a static oven, pre-heated to 170 °C for about 30 minutes and then remove from the oven and leave to cool (I let them cool for about 20 minutes).
Once they have cooled, cut them diagonally with a very sharp knife and put them back into the oven to toast for about 10-12 minutes at a temperature of 150 °C (static).