Nonna Rosa Carmelo’s Baked Figs with Almonds

Name: Nonna Rosa Carmelo’s Baked Figs with Almonds (Fichi Mandorlati)
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Italian
Ingredients: 14 ounces (395 g) whole dried figs (about 26 medium figs), hard stems removed; 14 ounces (395 g) whole dried figs (about 26 medium figs), hard stems removed; 26 whole raw almonds; Peel of 1 lemon, cut into 26 (½-inch, or 13 mm) pieces

Fichi Mandorlati

Preparation info

Yield:
13
baked figs

Difficulty
Easy
Ready in
2 hr 30

Appears in

Cooking with Nonna

By Rossella Rago

Published 2018

About

When Nonna Romana and Zia Rosa were little girls in Mola di Bari, they looked forward to Carnevale all year long because it meant that they would be allowed sweets. These baked figs filled with almonds and lemon zest took the place of candy for many children of that generation.

Ingredients

14 ounces (395 g) whole dried figs (about 26 medium figs), hard stems removed

Europe
Italy
Mola di Bari
Dessert
Gluten-free
Vegan
Carnevale

Method

Preheat the oven to 200°F (93°C).
With a sharp knife, halve the figs horizontally, about three-fourths of the way through, butterflying them so each fig resembles the number 8. Arrange all the figs, cut side up.
On one fig half, place 1 whole