Spanish Fig & Almond Balls


Spanish Fig & Almond Balls

A no cook tasty treat for special occassions. Serve with good chees and biscuits.
Course Cheese Course
Prep Time 20 minutes
Servings 6 Balls
Calories 306kcal
Author stormgrayson


  • 100 grams Whole Almonds
  • 500 grams Dried Whole Figs Remove hard stalk and centre of base
  • 85 grams Dried Apricots Chopped into small pieces
  • 50 grams Dried Cranberries
  • 1 tbsp Brandy
  • 1 tbsp Clear Honey
  • 1 tsp Ground Cloves
  • 100 grams Toasted Sesame Seeds


  • Finely chop the almonds in a food processor, reserve in a large bowl. Roughly chop the figs then work to a paste in the food processor. Put the paste into the bowl with the almonds and work with your hands adding the Brandy, mixed fruit, honey & cloves.
    Divide into 6 and roll into balls. Roll the balls in the sesame seed to cover. Leave them on a baking tray and cover with a clean tea towel. They should be left for a week  in a cool, dry place.
    Store in airtight containers. They will keep for at least 2 months.
    (I often make 12 instead of 6 as the mixture is very rich).
    They make great Christmas presents.