Chocolate Fig Squares

1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Place the nuts in a food processor, and process until the nuts are finely ground. 8 ounces of nuts should yield about 2 cups of ground nuts. Remove the nuts from the processor and place them in a bowl. Add the cocoa, cinnamon, and lemon rind to the nuts and stir together.

3. Place the figs in the food processor (no need to wash it), and pulse it until they are finely minced.

4. Combine the sugar and water in a heavy-bottomed medium saucepan. Turn the heat to medium-high, and stir until the sugar has dissolved. Bring the mixture to a boil, stirring occasionally, and allow it to boil vigorously for 4 minutes.

5. Remove the pan of sugar syrup from the heat. Add the dry ingredients and the figs, and stir vigorously until combined. The candy should be quite thick.

6. Return the pan to the heat, and cook, stirring constantly, until the candy becomes shinier and pulls away from the sides of the pan in a clump, about 5 minutes.

7. Scrape the candy into the prepared pan and smooth it into an even layer. Refrigerate until firm enough to cut and dip, about 3-4 hours or overnight. It will still be pliable and slightly soft, even when fully set.

8. Once the fig candy is firm enough, remove it from the pan and cut it into small 1-inch squares.

9. Prepare the chocolate candy coating for dipping by placing it in a microwave-safe bowl and microwaving it until melted, stirring after every 45 seconds to prevent overheating.

10. Using dipping tools or a fork, dip each square in the melted candy coating and place it on a foil-lined baking sheet. If desired, you can sprinkle the top with crushed nuts or cinnamon while the chocolate is still wet to add a decorative touch.

11. Refrigerate the candies to set the coating, about 15 minutes, then serve. Chocolate Fig Squares can be stored in an airtight container in the refrigerator for up to two weeks.