Spanish Fig & Almond Balls Recipe – Spanish Special
A festive version of Pan de Higo, a dried fig cake that the Spanish traditionally eat with cheese and a drizzle of honey
- Prep Time20 min
- Total Time20 min
Spanish Fig & Almond Balls Ingredients :
- 100g whole almond, toasted
- 500g pack dried whole fig, hard stalk and centre of base removed
- 85g dried apricot, chopped into small pieces
- 50g dried cranberries
- 1 tbsp brandy
- 1 tbsp clear honey
- 1 tsp ground cloves
- 100g sesame seed, toasted
How to Make Spanish Fig & Almond Balls
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, using your hands, 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, then 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. Will keep in a cool place for 2 months.