Spanish Fig and Almond Balls

Ingredients

• 100 galmonds
• 500 gdried figs, roughly chopped before processing
• 85 gdried apricots
• 50 gdried cranberries
• 1 tbspbrandy
• 1 tbspclear honey
• 1 tspcloves, ground
• 100 gsesame seeds, for coating

Method

1. 1

   Whizz the almonds in a food processor until most are finely chopped. Tip into a large bowl.

2. 2

   Roughly chop the figs, then whizz in the food processor to a smooth sticky paste. Scrape onto the almonds.

3. 3

   Add the dried apricots, dried cranberries, brandy, honey and cloves. Mix everything together well with your hands.

4. 4

   Divide the mixture into 6 equal portions and roll each into a ball.

5. 5

   Tip sesame seeds onto a tray. Roll each ball in the seeds until fully coated.

6. 6

   Cover the tray loosely with a clean tea towel and leave the balls to dry for one week before packaging. They will keep in a cool place for up to 2 months.