Almond-Stuffed Chocolate Figs (Higos Rellenos de Almendras en Chocolate)
This is an elegant treat that doesn't require baking. Plus, the three key ingredients are good for your health: high-fiber figs, heart-healthy almonds, flavenoid-rich dark chocolate.
16 almonds
three-fourths cup brandy
16 soft plump dried Calimyrna figs
10 ounces bittersweet chocolate (at least 70 percent cacao), finely chopped
2 tablespoons unsalted butter, chopped
Bring a small pot of water to a boil. Place almonds in the pot and boil for about two minutes. Drain, and using a clean towel, rub the almonds so that the skins slip off. They may be cool enough to pop the skins off the almonds without the towel.
To toast the almonds, heat a medium-sized skillet (do not use nonstick) over medium heat. Add the almonds and cook them, stirring, until golden and fragrant, about four minutes.
Place the brandy in a small pan and heat over medium heat until very hot, but not boiling. Place figs in a bowl that will hold them snugly. Pour the hot brandy over the figs and let them soak for about 30 minutes, stirring several times.
Drain the figs thoroughly and pat dry with paper towels. (You can reuse the brandy for baking or to plump up dried fruit.)
Using the tip of a small, sharp knife, make a deep incision in the bottom of a fig and push an almond inside (leave the stem intact). Repeat with remaining figs and almonds. (Calimyrna dried figs often come tightly pressed together in round packages. If this is the case, pat and squeeze them lightly between your fingers to restore their round shape.)
Place the chocolate in a small stainless steel mixing bowl, or the top of a double boiler, set over a pot of simmering water. The stove should be set at low heat. Stir until chocolate melts completely, about five minutes. Whisk in the butter and stir until the chocolate mixture is glossy, then remove from the heat. The melted chocolate mixture needs to be at least 1 and one-half inches deep, so you may want to pour some into a 1-cup measure and refill when needed.
Line a small baking sheet with foil or a silicone pan liner. Holding a fig by the stem, dip it in the chocolate mixture, turning to coat it completely and letting the excess drip off. If the stem is not long enough to hold, you can skewer the fig on a toothpick.
Place the chocolate-dipped fig on the baking sheet. Repeat with remaining figs.
Refrigerate the figs until the chocolate is set, about two hours. After an hour, use a spatula or knife to gently separate the figs from the foil or pan liner so they don't stick.
Makes 16 figs.
Source: Anya von Bremzen's "The New Spanish Table"
Algerian Almond Cookies (Ghoriba el Louze)
These cookies start with a classic marzipan that is baked and then dipped in a simple syrup. Look for orange-flower water in Middle Eastern and Indian markets or in the international aisles of most grocery stores.
For the cookies:
3 cups (1 pound) blanched almonds
1 and one-fourth cups sugar
1 tablespoon grated lemon zest
2 eggs, lightly beaten
flour for dusting
For the syrup:
one-half cup sugar
1 cup water
1 tablespoon orange-flower water
For finishing:
2 cups confectioners' sugar, sifted
Preheat oven to 350 degrees. In a blender or food processor, grind the almonds and sugar together in batches. Pour into a medium bowl and stir in the zest. Make a well in the center and add the eggs. Mix well. Divide the mixture in half.
On a heavily floured work surface, roll each piece of dough into a rope about 18 inches long and 1 and one-half inches in diameter. Flatten each rope into an oblong about 1 inch thick and cut on the diagonal into 1-inch thick slices.
Dust the slices with flour and place about 1 inch apart on parchment-lined baking sheets. Bake until pale gold, about 15 minutes. Transfer to wire racks to cool.
To make the syrup, in a small saucepan, combine sugar and water. Bring to a boil over high heat, stirring until the sugar dissolves. Cook, uncovered, until slightly thickened, about 10 minutes. Pour into a shallow bowl to cool. Add the orange-flower water. Spread the confectioners' sugar in a shallow pan. Dip each cookie in the syrup, then in sugar. Set on wire racks to dry.
Makes about 36 cookies.
Source: Joyce Goldstein's "Saffron Shores: Jewish Cooking in the Southern Mediterranean"
Love, Marsha
