Dessert · Spanish

Spanish Fig and Almond Balls

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · September 30, 2026

These sweet, chewy little balls come together from figs, almonds, and dried fruit, no baking required. Rolled in toasted sesame seeds, they make a great homemade gift or an after dinner nibble with coffee. Just plan ahead, since they need about a week to firm up.

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Spanish Fig and Almond Balls

Why you'll love this

  • No oven and no cooking required.
  • Naturally sweetened with fruit and a touch of honey.
  • Makes a beautiful edible gift.
  • Keeps for weeks in a cool spot.

EveryDayMeal recipe

Spanish Fig and Almond Balls

Prep
20m
Total
20m
Serves
6
Level
Easy

Ingredients

  • 3/4 cup almonds
  • 1 pound dried figs
  • 1/2 cup dried apricots
  • 1/3 cup dried cranberries
  • 1 tablespoon brandy
  • 1 tablespoon clear honey
  • 1 teaspoon ground cloves
  • 2/3 cup sesame seeds

Equipment

  • Food processor
  • Large mixing bowl
  • Baking tray
  • Clean kitchen towel

Instructions

  1. Add the almonds to a food processor and pulse until most of them are finely chopped but a few small pieces remain for texture, then tip them into a large mixing bowl.
  2. Roughly chop the dried figs, add them to the food processor, and blend until they form a smooth, sticky paste that holds together when pressed.
  3. Scrape the fig paste onto the almonds, then add the dried apricots (chopped small), dried cranberries, brandy, honey, and ground cloves. Mix everything with your hands until well combined and evenly sticky, so every bite has that warm, spiced flavor.
  4. Divide the mixture into 6 equal portions and roll each one into a firm ball, pressing as you go so they hold their shape.
  5. Spread the sesame seeds on a tray and roll each ball through them until fully coated on all sides.
  6. Cover the tray loosely with a clean kitchen towel and let the balls dry at room temperature for about a week before packaging, which firms them up and deepens the flavor.

Tips from the kitchen

  • Toast the sesame seeds in a dry skillet over medium heat for a few minutes until golden and fragrant for a richer, nuttier coating.
  • If the mixture feels too dry to hold together, add a few extra chopped figs or a small drizzle of honey.
  • Wet your hands slightly before rolling to keep the sticky mixture from clinging to your fingers.

Estimated nutrition per serving: 380 cal · 8g protein · 58g carbs · 15g fat

Make it your own

  • Swap the brandy for orange juice to keep it alcohol free.
  • Use chopped pistachios in place of some of the almonds for color.
  • Roll in cocoa powder or finely chopped nuts instead of sesame seeds.

Storing & make-ahead

Once dried, wrap the balls individually or layer them in an airtight container. They keep in a cool, dry place for up to 2 months.

Good to know

Do I really need to dry them for a week?
The drying time firms up the balls and lets the flavors settle, but if you are short on time, a few days will still work. They will just be a bit softer.
Can I make these without a food processor?
Yes, but it takes effort. Finely chop the almonds by hand and mash the figs with a fork or knife until sticky. A food processor makes it much faster.
Are these vegan?
They contain honey, so not strictly. Swap in maple syrup or agave for a fully vegan version.
Can I skip the brandy?
Absolutely. Use orange juice or leave it out entirely; the mixture will still hold together fine.

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