Spanish · dessert

Spanish fig & almond balls

Name: Spanish fig & almond balls
Yield: 4 servings
Cuisine: Spanish
Ingredients: 100g Almonds; 500g Figs; 85g Dried Apricots; 50g Dried cranberries; 1 tablespoon Brandy; 1 tblsp Clear Honey; 1 teaspoon Cloves; 100g Sesame Seed

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Almonds100 g
Figs500 g
Dried Apricots85 g
Dried cranberries50 g
Brandy1 tbsp
Clear Honey1 tbsp
Cloves1 tsp
Sesame Seed100 g

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 0 min

1
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.
2
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.