Recipe by Anna Gill
4 ounces dried figs
1/3 cup slivered almonds, toasted (about 2 ounces)
2 tablespoons cocoa powder
½ teaspoon ground cinnamon
¼ cup honey
1 tablespoon grated orange zest
¼ teaspoon pure almond extract
¼ cup sugar
In a food processor, combine figs, almonds, cocoa and cinnamon. Pulse just until the almonds and figs are the size of peppercorns.
Add honey, orange zest and almond extract and pulse 3 or 4 times more, just until well mixed.
Spread sugar in a pie plate or shallow dish. Form the fig mixture into 1-inch balls and roll in sugar.
NOTE: Sugarplums can be stored in an airtight container in a cool dry place for up to 1 week.
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