Spanish fig balls / Pan de Higo recipe
Pan de higo is a traditional Spanish recipe invented to preserve figs over winter. This ‘fig bread’ uses no flour so is naturally gluten-free. Its an amazingly tasty and simple recipe that’s great eaten as a snack during the festive period. The balls last a long time and travel well, so they also make lovely gifts for friends and relatives.
Ingredients
Method
- Whizz the almonds in a food processor until most are finely chopped, then tip into a large bowl.
- Roughly chop the figs, then whizz them to a smooth sticky paste.
- Add the prunes to the food processor and continue to mix until well blended.
- Scrape the blended fruit onto the almonds then, using your hands, mix together well with the other dried fruit, brandy, honey and cloves. Divide the mixture into little 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.
Storage: The fig balls will keep in a cool place for two months
Check out some more Suma recipes over here