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Spanish fig & almond balls

Spanish fig & almond balls

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Rating: 5 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Plus drying time
  • Easy
  • 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: per ball
HighlightNutrientUnit
kcal306
fat20g
saturates2g
carbs24g
sugars23g
fibre5g
protein8g
low insalt0.05g
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Ingredients

Method

  • 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.

RECIPE TIPS
MAKE A HAMPER
Pack the fig & almond balls in cellophane bags, then write serving suggestions on pretty tags, and tie on with ribbon. Pack into a hamper with cheeses, biscuits and port.

Goes well with

Recipe from Good Food magazine, December 2008

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Overall rating

Rating: 5 out of 5.4 ratings
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