Stir figs, liqueur, lemon juice and cinnamon together in small saucepan. Heat to boil over high heat; reduce heat and simmer for 8 to 10 minutes, until liquid has all evaporated. Set aside to cool.
Preheat oven to 400°F and line a baking sheet with parchment paper. Unroll phyllo dough and cover with a damp cloth. Place one sheet of dough on a lightly floured board and brush lightly with melted butter. Fold in half to form a square and brush again with butter. Place a rounded tablespoon of fig mixture diagonally across center of each square, then, crumble and sprinkle 1 teaspoon of almond paste over figs along with a few slivered almonds. Fold one corner over filling, then fold in sides; roll tightly from folded corner. Arrange on baking sheet. Repeat with remaining dough, butter and filling to make 10 pastries. Bake at 400°F for 15 minutes or until golden brown.
Calimyrna variety figs recommended.
Substitute 1/4 teaspoon almond extract mixed with 1/2 cup water for the liqueur; if desired