2 teaspoons brandy, orange liqueur or orange juice (optional)
1/2 teaspoon ground cinnamon (optional)
1/4 teaspoon ground ginger (optional)
1/4 teaspoon ground cloves (optional)
Preheat oven to 180C. Toast chopped nuts for about 8-10 minutes or until fragrant. Let cool a little.
Soak the raisins in hot water for about 15 minutes, or until plump. Drain.
Combine raisins, nuts and all other ingredients in a food processor. Pulse until finely minced. Add some water or orange juice (by the tablespoon) if the batter does not hold together.
Shape little balls of about 1 inch diameter out of that mixture. Press the dough so the ingredients hold together. Roll each ball in the desired topping. Place the balls in small muffin liners. Let the balls air-dry in the refrigerator for about 1-2 hours, or until they are no longer sticky.
Serve them cold (from the fridge or at room temperature). Store in airtight container between wax paper or in mini muffin liners.