Spread the raw almonds in a single layer on a dry skillet over medium heat and toast them for 5 to 7 minutes, stirring frequently, until they are golden brown and fragrant.

Transfer the toasted almonds to a plate to cool completely, then place them into a food processor and pulse until they are finely chopped but not powdery.

Add the chopped dried figs, honey, brandy, ground cinnamon, and ground cloves to the food processor bowl with the almonds, then process the mixture for 1 to 2 minutes until it forms a thick, sticky paste.

Prepare a small shallow bowl with granulated sugar and another with sesame seeds for coating.

Scoop tablespoon-sized portions of the fig mixture and roll them firmly between your palms to form smooth, compact balls.

Roll each ball in either the sugar or the sesame seeds until lightly and evenly coated, then arrange them on a serving platter and let rest for 10 minutes to firm up before serving.