Spanish Fig & Almond Balls Recipe – Spanish Special
The Spanish Fig & Almond Balls recipe puts a celebratory spin on classic Pan de Higo, a traditional Spanish fig cake enjoyed alongside cheese or drizzles of honey. These festive fig-almond balls are made by processing toasted almonds and dried figs into a sticky paste, then mixing in chopped apricots, cranberries, brandy, honey, and aromatic ground cloves. Rolled in toasted sesame seeds and air-dried for added depth, they make wonderfully simple holiday gifts, gluten-free snacks, or cheese board additions with a rich, chewy texture and sweet spice.
- 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
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.
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.
Recipe Notes:
Toasted almonds intensify the flavor—pulse until a fine crumb for the right texture.
Ensure fig paste is smooth and sticky to bind the dried fruit and flavors.
Mix in dried apricots and cranberries for fruity sweetness and chew.
Add a splash of brandy and clear honey for rich, mellow sweetness.
A pinch of ground cloves brings warm spice to balance the dried fruit.
Rolling in toasted sesame seeds adds crunch and nutty contrast.
Let the balls air dry for one week to develop depth of flavor and shelf stability.
Store in a cool, dry place for up to 2 months—ideal for gift packs or party platters.
