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Author Notes: At home we always have dryied fruits for Christmas and sometimes I pair them with almonds or walnuts. These almond and fig daisies are one of our family favourites and I find that they look so nice on the Christmas table. I also make them as Christmas gifts and fill celophane bags which I close with a pretty bow and a tag. - Babette's Feast
Serves 1 celophane bag for 1 person
- 12 dry figs
- 60 whole blanched almonds
- Normally figs come a bit crinckled. So flatten them out using your fingers, gently pressing the fig so it becomes round and flat. Cut the stem off.
- With a small serrated knife make a cut along the side as deep as half an almond.
- Cut the almonds in half so that out of 1 you have 2 halves petal shaped.
- Pre-heat the oven to 325 degress F.
- Line a baking tray with parchment paper.
- Make the daisies by inserting half an almond in the cut - each fig takes more or less 10 halves (5 almonds per fig).
- When the fig daisy is finished, gently push the almond petals in so half is inside the fig and half outside.
- Put the fig and almond daisies on the tray and bake in the oven for 10 minutes or until the almonds are golden brown (they will become crunchy after cooling) and the figs lightly brown.
- Allow to cool completely before warpping.
- This recipe was entered in the contest for Your Best Holiday Cookie
- This recipe was entered in the contest for Your Best Edible Gift
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