Spanish Fig & Almond Balls

Steps

1. In a food processor, finely chop the almonds and transfer them to a large mixing bowl. Roughly chop the figs and blend them into a smooth paste; then combine with the almonds.
2. Add the dried apricots, dried cranberries, brandy, honey, and cloves to the bowl and mix thoroughly with your hands until well combined.
3. Divide the mixture into six portions and roll them into balls. Pour the sesame seeds onto a tray and roll each ball in the seeds until completely coated.
4. Cover the tray loosely with a clean tea towel and let the fig balls dry for a week before storing. They can be kept in a cool place for up to two months.