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1. Preheat the oven to 350°. Spread the almonds evenly in a baking dish and toast them in the middle of the oven, for about 10 minutes, or until they are lightly browned. Turn them occasionally so that they brown well on all sides.
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2. With a large, sharp knife, coarsely chop half of the almonds. Then set the whole and chopped nuts aside separately to cool.
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3. With a small knife, cut off and discard the stems of the figs. Chop the figs coarsely, and puree them through a food mill set over a bowl.
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4. To make each "bombom", butter the palms of your hands lightly and roll about 1 teaspoon of the pureed figs into a ball. Insert a whole almond into the ball, and continue to shape and pat it until the nut is completely enclosed.
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5. Roll the "bombom" in the chopped almonds to coat it thoroughly and set aside on wax paper. Proceed similarly with the remaining figs and almonds.
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6. Fig "bomboms" are traditionally served after dinner, accompanied by glasses of port.
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