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.
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.
- ½ cup blanched slivered almonds
- 12 whole blanched almonds
- ¼ cup sugar
- 2 ounces semisweet chocolate, chopped
- 12 dried California figs, stemmed
12 stuffed figs