Spanish fig & almond balls

Name: Spanish fig & almond balls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 servings
Cuisine: Spanish
Ingredients: 100g Almonds; 500g Dried Figs; 85g Dried Apricots; 50g Dried cranberries; 1 tablespoon Brandy; 1 tblsp Clear Honey; 1 teaspoon Cloves; 100g Sesame Seed

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Serves 12 241 kcal per serving Prep 20 min Cook 15 min

Ingredients

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

Instructions

Blitz the almonds in a food processor until mostly finely chopped, leaving a little texture, then transfer to a large bowl.
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.
Divide the mixture into 6 portions and roll each into a firm ball.
Spread the sesame seeds over a plate or tray and roll the balls until completely coated.
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.
Once dried, store in a cool place for up to two months.

Tips

Use high-quality dried figs and remove the tough stems before processing into a paste.
Toast the almonds before grinding to enhance their nutty aroma and provide a better crunch.
Moisten your hands with a little water or orange juice to prevent the sticky fruit paste from clinging to your palms while rolling.

Variations

Chocolate Dipped: Dip half of each ball into melted dark chocolate for a more indulgent dessert.
Spiced: Add a pinch of cloves or aniseed to the mixture for a more traditional ‘Pan de Higo’ flavor.