Spanish fig & almond balls
Yours to keep. Print it, copy it, take it somewhere else — I don't lock recipes up.
- Cuisine
- Spanish
- Course
- Dessert
- Ready in
- 40 min
- Effort
- Some steps
Ingredients
×1
- 100g Almonds
- 500g Figs
- 85g Dried Apricots
- 50g Dried cranberries
- 1 tablespoon Brandy
- 1 tblsp Clear Honey
- 1 teaspoon Cloves
- 100g Sesame Seed
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. step 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.
Tags
- dessert
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Recipe text and photography from TheMealDB. Cook time is read from the method where the recipe states one, and estimated otherwise.