Spanish fig & almond balls

Spanish fig & almond balls

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(4 ratings)

Prep: 20 mins Plus drying time


Makes 6 balls
A festive version of Pan de Higo, a dried fig cake that the Spanish traditionally eat with cheese and a drizzle of honey

Nutrition and extra info

Nutrition: per ball

  • kcal306
  • fat20g
  • saturates2g
  • carbs24g
  • sugars23g
  • fibre5g
  • protein8g
  • salt0.05g
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  • 100g whole almond, toasted


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 500g pack dried whole fig, hard stalk and centre of base removed



    Although not juicy, the fig is an incredibly luscious fruit, with a delicate aroma and sweet…

  • 85g dried apricot, chopped into small pieces



    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • 50g dried cranberries
  • 1 tbsp brandy



    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 1 tbsp clear honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1 tsp ground cloves
  • 100g sesame seed, toasted


  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.

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Comments (7)

laonie's picture

This recipe is almost the same as the 'Fig and Walnut slice' that's also on this site, but I like the idea of rolling the mixture into balls, too. I think I'll leave them large as per the recipe (or make some small and some large) Once they're dry, I'll bundle the large ones up in double-layer squares of muslin, tie the tops with string or ribbon so they look like little Christmas puddings and add them to the gourmet hampers I'm making for a few friends.

elena4's picture

I didn't have brandy but they still tasted great. My 2 and 4 year olds absolutely loved them! I made them into small bite size balls. I think they all got eaten before they dried!

kerryfrancis's picture

I live in Spain and I have a huge fig tree and many almond trees, I found this recipe and it would be great to make use of the fruit. The recipe say to use dried figs, how do I dry them out and also can I use them fresh, if so I assume I am using all of the inside of the fig and throwing the outside skin. This would make lovely little gifts for christmas time and for my kids to sell at little christmas fayres.

jweg1210's picture

Made for Christmas last year, and have been asked to make again by a couple of people. Agree with the other comments that these would be better made half as big. we cut little slices from them, but an individual mouth sized portion would have been nicer.

joolsgraham's picture

I made this recipe last year as part of a Christmas hamper. Whizzing the figs to a paste wasn't easy in my blender, as I had to keep pushing the mix down & had to add a little water. But this probably depends on how dry the figs are, as they seem to vary greatly.
I got 24 small balls from half the recipe and they were gorgeous (and all eaten by boxing day!)
I've made more this year and hopefully I'll have enough left by Christmas to give away as gifts!

fionaesfood's picture

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

marambert's picture

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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