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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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