Spanish fig & almond balls

Ingredients

• Almonds — 100 g
• Figs — 500 g
• Dried Apricots — 85 g
• Dried cranberries — 50 g
• Brandy — 1 tbsp
• Clear Honey — 1 tbsp
• Cloves — 1 tsp
• Sesame Seed — 100 g

Steps

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.