Evan Sklar
Hands-On Time
15 Mins
Total Time
15 Mins
Yield
Makes 20-24 sugarplums

How to Make It

Step 1

In a small skillet over medium heat, toast the almonds to bring out their flavor. Remove from heat; cool. 

Step 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.

Step 3

Spread the sugar in a shallow dish. Form the sugarplums into 1-inch balls and roll in sugar.

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