Spanish fig & almond balls

Step 1: Begin by placing the almonds into a food processor. Pulse them until they are mostly finely chopped, offering a delightful crunch without becoming too powdery. Transfer these chopped almonds into a large mixing bowl. Next, roughly chop the figs to facilitate easier processing. Place them in the food processor and blend until they turn into a smooth, sticky paste. This luscious fig paste is the sweet base binding the mixture. Scrape this paste onto the bowl with the chopped almonds. Add the dried apricots and cranberries, chopped into smaller pieces if preferred, to the bowl. Pour in the brandy and clear honey, and sprinkle the cloves over the mixture. Using clean hands, combine everything thoroughly, ensuring the dried fruits and nuts are evenly coated and well incorporated into the fig mixture. Step 2: Divide the combined mixture evenly into six portions. Roll each portion gently yet firmly between your palms to form neat, compact balls. Spread the sesame seeds evenly onto a flat tray. Roll each ball in the seeds until fully coated, adding a toasty nutty flavor and a nice textural contrast. Place the sesame-covered balls back onto the tray and cover loosely with a clean tea towel. Allow the fig balls to air dry in a cool, dry place for one full week. This drying period is crucial as it enables the balls to firm up and develop their signature chewy texture. Once dried, you can package the balls for storage or gifting. These flavorful treats will keep well for up to two months when stored in a cool place. Tip: For an extra touch of flavor, consider lightly toasting the almonds before processing to bring out their nuttiness. Also, ensure your dried fruits are fresh and plump for the best taste and texture.