Feverish sweet, these stuffed California dried figs standout amongst the mix. Unique in their chocolatey design and terrific taste! The almonds add that expected crunch you’ll crave.
Method:
Preheat oven to 350°F. Spread almonds on a baking sheet, keeping them well separated. Bake until toasted and fragrant, 8 to 10 minutes. Let cool. Set aside whole almonds. Do not turn oven off. In food processor fitted with metal blade, combine sugar, slivered almonds, and chocolate. Use rapid on-off pulses to form a coarse paste. With a small, sharp knife, cut a small 1-inch deep slit in top of each fig. With a small spoon, stuff about 1 teaspoon of the almond-chocolate mixture into the slit. Pinch to close. Arrange on a baking sheet, stem-side up, and bake at 350°F for 5 minutes. Turn and continue to bake until softened, about 5 minutes more.
Remove from oven and press whole almond into each slit. Serve warm or at room temperature.
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Ingredients
- ½ cup blanched slivered almonds
- 12 whole blanched almonds
- ¼ cup sugar
- 2 ounces semisweet chocolate, chopped
- 12 dried California figs, stemmed
