Crumble the amaretti biscuits and put them in a mixing bowl. Add the flaked almonds, sugar and honey or maple syrup.
Cut the butter into small cubes and add to the bowl. If you are using coconut oil, gradually add to the mixture.
Scrub the lemon, zest the skin and squeeze the juice. Add the zest to the bowl and season the mixture with lemon juice.
Cut the figs crosswise but leave the base intact. Place them in an oven dish. Press the figs slightly open and divide the filling over the figs. Bake the figs in the middle of the oven for about 8 minutes or until they are soft.
Cut the vanilla pod lengthwise and scrape out the seeds with the tip of a knife.
Mix the vanilla seeds with the crème fraîche. Serve the warm figs with the vanilla cream.
Tip: Replace the vanilla cream with a scoop of vanilla ice cream or hazelnut ice cream.
