Photo: Evan Sklar
About 2 dozen

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

How to Make It

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.

Ratings & Reviews

CrownMom's Review

December 14, 2011
These were okay.

ewyner's Review

December 28, 2009
Got rave reviews!