Spanish fig & almond balls

Ingredients

• 100g Almonds
• 500g Figs
• 85g Dried Apricots
• 50g Dried cranberries
• 1 tablespoon Brandy
• 1 tblsp Clear Honey
• 1 teaspoon Cloves
• 100g Sesame Seed

Instructions

1. Blitz the almonds in a food processor until mostly finely chopped, leaving a little texture, then transfer to a large bowl.
2. Roughly chop the figs and process them into a thick, sticky paste. Add to the almonds along with the chopped dried apricots, dried cranberries, brandy, honey and ground cloves. Mix thoroughly until well combined.
3. Divide the mixture into 6 portions and roll each into a firm ball.
4. Spread the sesame seeds over a plate or tray and roll the balls until completely coated.
5. Place the balls on a tray in a single layer, cover loosely with a clean tea towel and leave to dry at room temperature for about one week.
6. Once dried, store in a cool place for up to two months.

instructions_source: editorial-classic