Spanish Fig & Almond Balls

Instructions

1. 1

   Chop Almonds and Figs

   8 min

   Begin by placing the almonds in a food processor and pulse them until they are finely chopped, but not turned into a powder. Transfer the chopped almonds to a large mixing bowl. Next, take the figs and chop them roughly, then blend them in the food processor until you achieve a smooth paste. Combine this fig paste with the chopped almonds in the bowl, ensuring they are well mixed together.

2. 2

   Mix in Dried Fruits and Flavorings

   5 min

   To the bowl with the almond and fig mixture, add the dried apricots, dried cranberries, brandy, clear honey, and cloves. Use your hands to mix everything thoroughly, ensuring all ingredients are evenly distributed and the mixture is sticky and cohesive. This will create a well-flavored and textured base for your fig balls.

3. 3

   Shape and Coat the Balls

   6 min

   Divide the mixture into six equal portions, shaping each portion into a compact ball with your hands. Prepare a tray by pouring the sesame seeds onto it. Roll each ball in the sesame seeds, pressing gently to ensure they are entirely coated on all sides for added crunch and flavor.

4. 4

   Dry the Fig Balls

   1 min

   Once all the balls are coated, place the tray in a cool, dry area and cover it loosely with a clean tea towel to allow the fig balls to dry. Let them sit for a week to develop their flavor and texture, after which they can be stored in a cool place for up to two months.