Pour figs and almonds into food processor and pulse together until well chopped.

Add cinnamon, anise, rum, and 1 tablespoon honey, and pulse until mixture starts to come together.

Stir in final tablespoon honey, if needed. The mixture should be sticky and hold together well.

Press mixture into wax-paper lined baking pans or wrap into a cylinder. If using pans, place waxed paper or parchment on top and weigh down, using canned tomatoes or another heavy item.

Let rest for at least three days before eating. Will keep at room temperature for months.