Evan Sklar
Sugarplums

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

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

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.

Yield: About 2 dozen


writeNutrient();
NUTRITION PER SERVING
CALORIES 59(0% from fat); FAT 1g (sat 0g); PROTEIN 1mg; CHOLESTEROL 0mg; CALCIUM 15mg; SODIUM 1mg; FIBER 1g; CARBOHYDRATE 12g; IRON 0mg