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Spanish fig balls / Pan de Higo

Pan de Higo Spanish Fig Balls Recipe

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.


  1. 100g Almonds, (toasted) NU085
  2. 300g Figs, dried (stalk and centre naval bit removed) DR102
  3. 200g Prunes, DR077
  4. 85g Apricots, dried, (chopped) DR093
  5. 50g Cranberries, dried DR060
  6. 1 tbsp Brandy (… or 2)
  7. 1 tbsp Maple Syrup or Agave Syrup LJ099
  8. 1 tsp Cloves, ground HE189
  9. 100g Sesame seeds, toasted NU099


  1. Whizz the almonds in a food processor until most are finely chopped, then tip into a large bowl.
  2. Roughly chop the figs, then whizz them to a smooth sticky paste.
  3. Add the prunes to the food processor and continue to mix until well blended.
  4. 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.
  5. Tip the sesame seeds onto a tray, then roll the balls in them until covered.
  6. 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

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