Spanish fig & almond balls

Method4 steps

1. 1

   Step 1: Pulse all the already-toasted whole almonds (100 g) in a food processor until most are finely chopped, then tip them into a large bowl. Remove the hard stalks and hard centres at the bases of the dried figs (500 g). Roughly chop the prepared dried figs, then process them to a smooth sticky paste. Keep the prepared almond pieces and complete fig paste ready.

   Uses 100 g whole almonds, already toasted · 500 g dried whole figs, hard stalks and hard base centres removed

2. 2

   Step 2: Chop all the dried apricots (85 g) into small pieces. Scrape the complete prepared fig paste onto the chopped toasted almonds. With clean hands, mix both prepared components thoroughly with all the chopped dried apricots, dried cranberries (50 g), brandy (1 tbsp), clear honey (1 tbsp) and ground cloves (1 tsp) to form one even sticky fruit-nut mixture.

   Uses All prepared toasted almond pieces · All prepared dried fig paste · 85 g dried apricots, chopped into small pieces · 50 g dried cranberries · 1 tbsp brandy · 1 tbsp clear honey · 1 tsp ground cloves

3. 3

   Step 3: Divide the complete fruit-nut mixture into six equal pieces and roll each into one large ball. Spread the already-toasted sesame seeds (100 g) on a clean tray and roll all six balls in them until covered. The hundred grams seeds provide the coating bed; unused seeds need not be eaten.

   Uses The entire prepared fruit-nut mixture · 100 g sesame seeds, already toasted, for coating

4. 4

   Step 4: Set the six coated fig balls on a clean tray in a cool, dry place and cover loosely with a clean tea towel. Leave them to dry for one week before packaging. Package only when their surfaces are dry, keeping them in clean suitable containers in a cool, dry place.

   Uses All six prepared coated balls