/2 cup slivered blanched almonds, plus 12 whole blanched almonds
oz semisweet chocolate, chopped
large dried figs
Preheat an oven to 350 degrees F. Spread the slivered and whole almonds on a baking sheet, keeping them separate. Bake until toasted and fragrant, 8-10 minutes. Let cool. Set aside the 12 whole almonds. Leave the oven set at 350 degrees F. In a food processor fitted with the metal blade, combine the sugar, slivered almonds and chocolate. Use rapid on-off pulses to form a coarse paste. Cut off the stems from the figs. Using a small, sharp knife, cut a small slit 1 inch deep in the top of each fig. Using a small spoon, stuff each slit with about 1 teaspoon of the almond-chocolate mixture. Pinch the openings closed. As the figs are stuffed, place them on a baking sheet, stem sides up. Bake for 5 minutes. Turn the figs over and continue to bake until softened, about 5 minutes longer. Remove from the oven and press a whole almond into the slit. Serve warm or at room temperature.