Ingredients
16 dried figs, such as Calimyrna
16 roughly 3/4-inch-long pieces candied ginger (about 2 ounces total)
1/2 cup dark melting wafers (about 2.5 ounces), such as Ghirardelli or Merckens, melted; or Tempered Chocolate
2 teaspoons anise seeds, toasted and cooled
Preparation
Create a small slit in the side of each fig; insert a piece of ginger. Dip bottoms in chocolate to come about a third of the way up sides. Sprinkle with a small amount of anise seeds.
Place on parchment-lined baking sheets and let stand until set, about 15 minutes. Store in an airtight container at room temperature up to 1 month.
