Sugarplums

Sugarplums
Evan Sklar
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preparation
15
minutes
cooking
15
minutes
Makes 20-24 sugarplums

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.
Jane Kirby and Kay Chun
November 2001

Nutritional Information

  • Per Serving
  • Calories 59
  • Calcium 15 mg
  • Carbohydrate 12 g
  • Cholesterol 0 mg
  • Fat 1 g
  • Fiber 1 g
  • Iron 0 mg
  • Protein 1 mg
  • Sat Fat 0 g
  • Sodium 1 mg
What does this mean? See Nutrition 101.

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