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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.
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.

PER BALL

306 kcalories, protein 8g, carbohydrate 24g, fat 20 g, saturated fat 2g, fibre 5g, salt 0.05 g

Latest comments and suggestions

• margaret

  24 November 2008

  margaret rated and commented on this recipe

  

  These are really nice, I made them a lot smaller as I like to put a few small ones on a cheese board instead of cutting into one big one. I made 20 out of the mixture. I will use some of them as presents. Good recipe.

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• FionaE

  21 December 2008

  FionaE commented on this recipe

  Georgeous, but need to be made much smaller. Also lovely as a petit-four, for those who don't have a very sweet tooth.

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Ingredients

• 100g whole almonds , toasted
• 500g pack dried whole figs , hard stalk and centre of base removed
• 85g dried apricots , chopped into small pieces
• 50g dried cranberries
• 1 tbsp brandy
• 1 tbsp clear honey
• 1 tsp ground cloves
• 100g sesame seeds , toasted

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Difficulty and servings

Makes 6 balls

Preparation and cooking times

Prep 20 mins

plus drying time

Ingredients

• 100g whole almonds , toasted
• 500g pack dried whole figs , hard stalk and centre of base removed
• 85g dried apricots , chopped into small pieces
• 50g dried cranberries
• 1 tbsp brandy
• 1 tbsp clear honey
• 1 tsp ground cloves
• 100g sesame seeds , toasted

PER BALL

306 kcalories, protein 8g, carbohydrate 24g, fat 20 g, saturated fat 2g, fibre 5g, salt 0.05 g

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