When people think of the foods associated with Provence, the olive surely comes first to mind. Second would likely be garlic, though some say it is the fig. Fig trees are nearly as dominant in the landscape as olive trees. The recipe for these little marzipan-stuffed delicacies from the papal city of Avignon includes two versions, a moister one for use as a dessert and a sweeter and stickier one for use as a sweetmeat to accompany coffee.
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