Sugar Plums

Real Simple, 2004

MAKES ABOUT 2 DOZEN
    1/2 cup slivered almonds                                       
    4 ounces dried figs                                            
    2 tablespoons unsweetened cocoa                                
    1/2 teaspoon ground cinnamon                                   
    3 tablespoons honey                                            
    1 orange zest (ab. 1 tbsp)                                     
    1/2 teaspoon almond extract                                    
    3/4 cup granulated sugar       
                               
HANDS-ON TIME: 15 MINUTES / TOTAL TIME: 15 MINUTES

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

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.