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Figos Recheados or stuffed figs are a true Algarvean invention. Blanch 300 gr almonds in unsalted hot water. Peel off the skin and mix them into a fine grid (not a paste). Put the almonds in a bowl with 120 gr sugar, 30 gr cacao, a little cinnamon and lemon rind. Pull and stretch 36 dried figs one by one. Make a deep carf in each one lengthwise, without cutting it in two and fill them with the chocolate-nut mix. Heat the oven at 160° and place the figs in the oven for 30 mins.

Figos Recheados or stuffed figs are a true Algarvean invention. Blanch 300 gr almonds in unsalted hot water. Peel off the skin and mix them into a fine grid (not a paste). Put the almonds in a bowl with 120 gr sugar, 30 gr cacao, a little cinnamon and lemon rind. Pull and stretch 36 dried figs one by one. Make a deep carf in each one lengthwise, without cutting it in two and fill them with the chocolate-nut mix. Heat the oven at 160° and place the figs in the oven for 30 mins.

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