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Photo: Evan Sklar Photo by: Photo: Evan Sklar

Sugarplums

Tightly covered, these keep for up to 2 weeks at room temperature.

Real Simple DECEMBER 2001

  • Yield: About 2 dozen

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.

Nutritional Information

Amount per serving
  • Calcium: 15mg
  • Calories: 59
  • Calories from fat: 0%
  • Carbohydrate: 12g
  • Cholesterol: 0mg
  • Fat: 1g
  • Fiber: 1g
  • Iron: 0mg
  • Protein: 1mg
  • Saturated fat: 0g
  • Sodium: 1mg
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Sugarplums recipe

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