Spanish fig & almond balls
These Spanish fig and almond balls capture the essence of medieval Moorish influence on Iberian sweets. The combination of dried fruit, nuts, and warm spices reflects centuries of trade routes and cultural exchange across the Mediterranean. What makes them special is how the brandy doesn't just flavor the filling, it acts as a preservative, allowing these confections to develop deeper complexity over time. Make a batch and you'll understand why they've endured for generations.
Instructions
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..
Make it personal.
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