Spanish Fig & Almond Balls Recipe – Spanish Special
A celebratory twist on Pan de Higo, a traditional Spanish dried fig cake often enjoyed with cheese and a touch of honey.
- Prep Time20 min
- Total Time20 min
Spanish Fig & Almond Balls Ingredients :
- 100g whole almonds, toasted
- 500g pack of dried whole figs, with hard stalks and centers removed
- 85g dried apricots, chopped into small pieces
- 50g dried cranberries
- 1 tbsp brandy
- 1 tbsp clear honey
- 1 tsp ground cloves
- 100g toasted sesame seeds
How to Make Spanish Fig & Almond Balls
1
Pulse the almonds in a food processor until finely chopped, then transfer them to a large bowl. Process the figs until they form a smooth, sticky paste, and add this to the bowl with the almonds. Mix well using your hands, incorporating the dried apricots, cranberries, brandy, honey, and ground cloves.
2
Divide the mixture into 6 portions and shape each into a ball. Spread the toasted sesame seeds on a tray, then roll each ball in the seeds until coated. Cover the tray loosely with a clean tea towel and allow the fig balls to air dry for a week before packaging. Store in a cool place for up to 2 months.
