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Place almonds in a food processor and finely grind; remove and set aside.
To the food processor, add figs, dates, vanilla, cinnamon and orange zest.
Pulse until dried fruit breaks down and mixture is sticky.
Add 2 tablespoons of the ground almonds and pulse until incorporated. Transfer mixture to a bowl.
Use a teaspoon to scoop out bite-sized portions of the paste.
Roll the mixture into small log shapes, then roll the logs in remaining ground almonds.
Refrigerate for at least 2 hours and up to 3 days. Freeze in an airtight container for up to 5 days.