Sugarplums

Photo: Evan Sklar
Tightly covered, these keep for up to 2 weeks at room temperature.

Yield:

About 2 dozen

Recipe from

Nutritional Information

Calcium 15 mg
Calories 59
Caloriesfromfat 0 %
Carbohydrate 12 g
Cholesterol 0 mg
Fat 1 g
Fiber 1 g
Iron 0 mg
Protein 1 mg
Satfat 0 g
Sodium 1 mg

Ingredients

1/2 cup slivered almonds
4 ounces dried figs
2 tablespoons unsweetened cocoa
1/2 teaspoon ground cinnamon
3 tablespoons honey
Grated zest from 1 orange (1 tablespoon)
1/2 teaspoon almond extract
3/4 cup granulated sugar

Preparation

In a small skillet over medium heat, toast the almonds to bring out their flavor. Remove from heat; cool. Combine the figs, cocoa, cinnamon, and almonds in a food processor, pulsing until peppercorn-size balls form. Add the honey, orange zest, and almond extract. Pulse 3 or 4 times more until well mixed. Spread the sugar in a shallow dish. Form the sugarplums into 1-inch balls and roll in sugar.

Note:

Jane Kirby and Kay Chun,

December 2001