Spanish fig & almond balls

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

  • Prep:20 mins
    Plus drying time
  • Easy

Nutrition per serving

  • kcal 306
  • fat 20g
  • saturates 2g
  • carbs 24g
  • sugars 23g
  • fibre 5g
  • protein 8g
  • salt 0.05g


  • 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


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.


  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.

Suggested recipes from this collection...