Spanish Fig and Almond Balls
Chewy fig-and-almond balls with brandy and sesame — Spain's intense festive sweet.
- Total
- 30 min
- Serves
- 4
Spain's festive sweet bites: dried figs and apricots blended with almonds, brandy, honey and clove, rolled into balls and coated in sesame. These fig-and-almond balls are a traditional Christmas treat — chewy, nutty and intensely fruity. A little goes a long way; they're the kind of sweet you nibble with coffee or after dinner.
Ingredients
- 100g Almonds
- 500g Figs
- 85g Dried Apricots
- 50g Dried cranberries
- 1 tablespoon Brandy
- 1 tblsp Clear Honey
- 1 teaspoon Cloves
- 100g Sesame Seed
Instructions
- 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.
- 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.
Nutrition (per serving)
- Calories
- 250
- Protein
- 6 g
- Fat
- 10 g
- Carbs
- 45 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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