Place the raw almonds in a dry skillet over medium heat. Toast them for 3 to 5 minutes, shaking the pan frequently, until they are fragrant and lightly golden. Remove them from the heat and let them cool completely.

Add the toasted almonds to a food processor and pulse until they are coarsely chopped. Be careful not to over-process them into a fine flour, as a rustic, crunchy texture is key to this traditional recipe.

Add the chopped dried figs, fresh orange zest, ground cinnamon, crushed anise seeds, and sweet sherry to the food processor with the almonds. Process the mixture in long pulses until the ingredients combine into a thick, sticky dough that clumps together.

Scoop out tablespoon-sized portions of the mixture and roll them between your palms to form smooth, compact balls. If the mixture is too sticky to roll easily, lightly wet your hands with water or a drop of orange juice.

Spread the toasted sesame seeds on a small plate or shallow bowl. Roll each fig and almond ball in the sesame seeds until they are evenly coated, pressing gently so the seeds adhere to the surface.

Arrange the completed balls on a serving platter or store them in an airtight container between layers of parchment paper. Serve them at room temperature alongside a cup of strong espresso or as part of a festive cheese board.