Mix the ricotta cheese with one egg. Place a tablespoon full of ricotta cheese and fig jam in the center of each wrapper and fold the edges to seal. Using your fingers, make a rope with the edges by folding the corner into each other from one end of the seal to the other.
To bake, place empanadas on parchment paper lined baking sheet and brush with egg white wash. Sprinkle with a bit of sugar. Bake for approximately 14 minutes until golden.
While they are baking you can make the sugared almonds. Heat a small skillet with crushed almonds and 2 tablespoons sugar. Stir frequently until the almonds are golden. Lay in a single layer on wax paper and sprinkle with kosher or sea salt. Set aside.
When the empanadas are golden, remove from the oven, Place each one on a plate, drizzle with a bit of good honey and sprinkle with almonds. Serve with vanilla ice-cream.