Spanish fig & almond balls — sweet, sticky little sweetmeats of figs, almonds and dried fruit spiked with brandy and cloves, rolled in sesame seeds. A festive, no-bake Christmas treat.
- 100g Almonds
- 500g Figs
- 85g Dried Apricots
- 50g Dried Cranberries
- 1 tablespoon Brandy
- 1 tblsp Clear Honey
- 1 teaspoon Cloves
- 100g Sesame Seed
Preparation
- Whizz the almonds in a food processor until most are finely chopped, then tip into a large bowl. Roughly chop the figs, then whizz to a smooth, sticky paste. Scrape onto the almonds, then use your hands to mix together well with the dried fruit, brandy, honey and cloves.
- Divide the mixture into 6 and roll into balls. Tip the sesame seeds onto a tray and roll the balls in them until covered. Cover the tray loosely with a clean tea towel, then leave the fig balls to dry for a week before packaging. They will keep in a cool place for 2 months.
