DIRECTIONS:
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Preheat the oven to 350F.
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Place the almonds on a baking sheet and toast them in the midle of the
oven for about 10 minutes, or until they color lightly.
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Set 12 of the almonds aside and pulverize the rest in a blender or in a
nut grinder or with mortar and pestle.
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With scissors or a small knife, cut the stems off the figs.
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Then with your finger or the handle of a small spoon, make a 1/2 inch depression
in the stem end of each fig.
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Mix the pulverized almonds and chocolate and stuff about 1 teaspoon of
the mixture into each fig.
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Pinchh the openings together firmly.
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Arrange the figs stem side up on an ungreased baking sheet and bake in
the middle of the oven for 5 minutes.
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Turn the figs over with tongs and bake for another 5 minutes.
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Press a toasted almond gently but firmly into the opening of each fig and
serve at once or cool to room temperature before serving.
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