Name: Spanish fig & almond balls
Prep time: 20 min
Total time: 20 min
Yield: Makes 6 balls
Cuisine: Spanish
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

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Spanish fig & almond balls

Spanish fig & almond balls

Good Food team

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Makes 6 balls

Easy

Prep: 20 mins

Plus drying time

A star rating of 4.8 out of 5.4 ratingsRate

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

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A star rating of 4.9 out of 5.29 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per ball

kcal306
fat20g
saturates2g
carbs24g
sugars23g
fibre5g
protein8g
salt0.05g

low

Method

step 1

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.

RECIPE TIPS

MAKE A HAMPER

Pack the fig & almond balls in cellophane bags, then write serving suggestions on pretty tags, and tie on with ribbon. Pack into a hamper with cheeses, biscuits and port.

Recipe from Good Food magazine, December 2008

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A star rating of 4.8 out of 5.4 ratings

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