| How To Cook: |
|
|
1. Preheat the oven to 350°F. Place the almonds on a baking sheet and toast them in the middle of the oven for about 10minutes, or until they color lightly. Set 12 of the almonds aside and pulverize the rest in a blender or in a nut grinder or with mortar and pestle.
|
2. With scissors or a small knife, cut the stems off the figs. Then with your finger or the handle of a small spoon, make a ½-inch depression in the stem end of each fig.
|
3. Mix the pulverized almonds and chocolate and stuff about 1 teaspoon of the mixture into each fig. Pinch the openings together firmly.
|
4. Arrange the figs stem side up on an ungreased baking sheet and bake in the middle of the oven for 5 minutes. Turn the figs over with tongs and bake for another 5 minutes.
|
5. Press a toasted almond gently but firmly into the opening of each fig and serve at once or cool to room temperature before serving. "Figos recheados" are traditionally served after dinner, accompanied by glasses of port.
|
