Spanish fig & almond balls

Whizz the almonds in a food processor until most are finely chopped, then tip into a large bowl.

Roughly chop the figs, then whizz to a smooth sticky paste.

Scrape onto the almonds then, using your hands, mix together well with the dried fruit, brandy, honey and cloves.

Divide the mixture into 6 and roll into 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.

Will keep in a cool place for 2 months.