Spanish fig & almond balls Recipe

First, whizz the almonds in a food processor until they're mostly finely chopped, then tip them into a large bowl. You want some texture here, not a powder.

Next, roughly chop the figs and return them to the food processor. Whizz until they form a smooth, sticky paste. Scrape this paste onto the chopped almonds, then use your hands to mix everything together with the dried apricots, cranberries, brandy, honey, and cloves until well combined.

Divide the mixture into 6 equal portions and roll each one into a ball. Spread the sesame seeds onto a tray, then roll each ball in the seeds until it's completely covered.

Loosely cover the tray with a clean tea towel and let the fig balls dry at room temperature for a week. After they've dried, you can package them; they'll keep well in a cool place for up to 2 months.