Spanish Dessert recipe.
100g Almonds 500g Figs 85g Dried Apricots 50g Dried cranberries 1 tablespoon Brandy 1 tblsp Clear Honey 1 teaspoon Cloves 100g Sesame Seed
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.