1. Place flour, almond meal, butter, cheeses and pepper in the bowl of a food processor. Pulse a few times to combine and then process until dough starts to pull together and form a ball. Chill dough for 20 minutes.
  2. Preheat oven to 350 degrees.
  3. Lightly flour work surface and roll chilled dough into a circle about 1/3” thick. Use a 1 ½” round cutter to cut rounds of dough and place on a cookie sheet. Continue until all dough has been used, stopping to reroll dough scraps when needed.
  4. Make a small dent in each shortbread with your finger and fill with a small dollop of fig jam. Bake for 12-14 minutes or until shortbreads are golden on the bottom. Cool on baking sheet.