SPANISH FIG ROLLS

By BobD

Ingredients

• 2 lbs (900 g) dried figs
• 3/4 lb (300 g) hazelnuts, blanched and skinned
• 3/4 lb (300 g) blanched almonds plus additional for garnish
• 1/4 cup (60 ml) sugar
• 1 Tbs (15 ml) grated lemon zest
• 1 tsp (5 ml) ground cinnamon
• 1/2 tsp (2 ml) freshly ground pepper
• 1/2 tsp (2 ml) ground anise seeds
• 1/4 tsp (1 ml) ground cloves
• 3 oz (85 g) semi-sweet chocolate, melted
• 2-3 Tbs (30-45 ml) brandy or anise-flavored liqueur such as Pernod or ouzo
• 1/4 cup (60 ml) toasted sesame seeds

Preparation

Step 1

Chop the figs and nuts finely or pass them through a meat grinder.
Add the sugar, lemon zest, and spices, mixing thoroughly with your hands. Add the melted chocolate and enough brandy to moisten the mixture slightly - it should be quite stiff. Divide into 8 to 10 portions and roll into logs about 2 inches (5 cm) in diameter.
Roll in the sesame seeds to coat the exterior and stud with a few whole blanched almonds. To serve cut off small slices - this is very sweet and rich, so small portions are in order.

Will keep for several months stored in airtight containers.

Makes 8 to 10 rolls.