Spanish fig and almond balls
Spanish fig & almond balls
A festive version of Pan de Higo, a dried fig cake that the Spanish traditionally eat with cheese and a drizzle of honey
- Prep: 20 mins
Plus drying time - Makes 6 balls
- Easy
Ingredients
- 100g whole almonds, toasted
- 500g pack dried whole figs, hard stalk and centre of base removed
- 85g dried apricots, chopped into small pieces
- 50g dried cranberries
- 1 tbsp brandy
- 1 tbsp clear honey
- 1 tsp ground cloves
- 100g sesame seeds, toasted
Make a hamper
Pack the fig & almond balls in cellophane bags, then write serving suggestions on pretty tags, and tie on with ribbon. Pack into a hamper with cheeses, biscuits and port.
Method
-
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.
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