- 1 1/4 Cup semisweet chocolate chips
- 24 plump dried figs, such as Calimyrna
- 2/3 Cups chopped unsalted toasted almonds
Line a large sheet tray with parchment paper and transfer almonds to a wide, shallow dish; set both aside.
Put chocolate into a small pot and heat over medium-low heat, stirring constantly, until melted and smooth, about 5 minutes. Working with 1 at a time, hold a fig by the stem and carefully dip it into the chocolate, coating it about halfway up. Shake off any excess chocolate, roll the bottom in almonds, and transfer to the sheet tray. (If chocolate becomes too stiff, reheat it briefly over medium-low heat.)
Set figs aside in a cool spot until chocolate is set, about 2 hours. Alternately, chill the figs for about 20 minutes to allow the chocolate to harden, and then return them to room temperature.