SPANISH FIG & ALMOND BALLS

Spanish fig & almond balls image

A festive version of Pan de Higo, a dried fig cake that the Spanish traditionally eat with cheese and a drizzle of honey

Provided by Good Food team

Categories Snacks

Time 20m

Yield Makes 6 balls

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 306 calories, Fat 20 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 23 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.05 milligram of sodium