Sugarplums

Evan Sklar

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Makes 20-24 sugarplums| Hands-On Time: 15m | Total Time: 15m

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

Directions

1. In a small skillet over medium heat, toast the almonds to bring out their flavor. Remove from heat; cool. 
2. 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.
3. Spread the sugar in a shallow dish. Form the sugarplums into 1-inch balls and roll in sugar.

By Jane Kirby and Kay Chun,  December 2001