Apricot Cranberry Pan de Higo

Name: Apricot Cranberry Pan de Higo
Prep time: 2 d
Cook time: 2 d
Total time: 2 d
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoons anise seeds, crushed with the back of a knife; 2 Tbsps brandy (or more if your fruit is very dry); 1 pinch Pinch of cinnamon; 158 milliliters packed chopped dried apricots; 158 milliliters dried cranberries; 237 milliliters packed chopped dried figs; 0 teaspoons ground cloves; 1 Tbsp honey; 2 Tbsps sesame seeds; 118 milliliters almonds, plus 10 whole almonds

Apricot Cranberry Pan de Higo is a gluten free, dairy free, and primal side dish. This recipe serves 10. This recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 3g of protein, 5g of fat, and a total of 147 calories. A mixture of cranberries, almonds, apricots, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 48 hours.

Instructions

Preheat the oven to 325ºF.

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Oven

Spread almonds on a baking sheet and toast until fragrant, about five to ten minutes.

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Almonds

Spread

Toast

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Baking Sheet

Reserve 10 almonds.

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Almonds

Transfer remaining almonds to a food processor and process until finely ground.

Ingredients you will need

Almonds

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Food Processor

Transfer ground almonds to a large bowl.

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Almond Meal

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Bowl

Combine figs, apricots, and cranberries in the food processor and pulse until finey chopped.

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Cranberries

Apricot

Figs

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Food Processor

Transfer fruit to the bowl with the almonds. Stir in sesame seeds, anise seeds, ground cloves, cinnamon, and honey.

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Ground Clove

Sesame Seeds

Anise

Cinnamon

Almonds

Fruit

Honey

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Bowl

Add brandy one tablespoon at a time and stir until absorbed. The mixture should be just moist enough to form large clumps.

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Brandy

Divide mixture between 10 cups of a standard 12-cup muffin tin, pressing with the back of a spoon. Press one almond into the center of each cake.

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Almonds

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Muffin Tray

Allow the cakes to stand at room temperature for two days. At the end of the second day, run a thin knife around the edge of each cake to release them. Wrap each cake in plastic and store at room temperature for up to one month.

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Wrap