Southern Living OCTOBER 2007
Cut a slit in large side of 24 dried figs, cutting to, but not through, stem end. Stir together 1 (3-oz.) package softened cream cheese, 2 tsp. powdered sugar, and 2 tsp. orange liqueur; fill each fig evenly with cream cheese mixture and 1 roasted, salted almond. Press figs to secure filling.
*You can make this recipe ahead of time and store the figs in the refrigerator. Before serving, let stand at room temperature for 30 minutes.
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