1 Place a rack in the center of the oven. Preheat the oven to 350°F. Remove the hard stem ends from each fig. With a small knife, cut a slit in the base of the figs. Insert an almond in the figs and pinch the slit closed.
2 Arrange the figs on a baking sheet and bake 15 to 20 minutes or until lightly browned. Let cool on a wire rack.
3 Make a layer of the figs in a 1-quart airtight plastic or glass container. Sprinkle with some of the fennel seeds. Top with a layer of bay leaves. Repeat the layering until all of the ingredients are used. Cover and store in a cool place (but not the refrigerator) at least 1 week before serving.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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