Spanish Fig & Almond Balls

Spanish fig & almond balls

Author:Good Food

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

kcal fat saturates carbs sugars fibre
306 20g 2g 24g 23g 5g

Cook: - mins Prep: 20 mins

spanish low-salt easy

  • 6
  • 8
  • 0


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


Makes 6 balls

  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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