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Sugarplums

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

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

Nutrition 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

How to Make It

  1. 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.