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Sugarplums

http://www.eatingwell.com/recipes/sugarplums.html

From EatingWell:  November/December 1994

Orange zest, cinnamon and almonds lend these figgy treats a sophisticated flavor.

About 2 dozen sugarplums | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

• 4 ounces dried figs, (2/3 cup)
• 1/3 cup whole or slivered almonds (2 ounces), toasted (see Tip)
• 2 tablespoons cocoa powder
• 1/2 teaspoon ground cinnamon
• 1/4 cup honey
• 1 tablespoon freshly grated orange zest
• 2 teaspoons amaretto, or 1/4 teaspoon almond extract
• 1/4 cup sugar

Preparation

1. Combine figs, almonds, cocoa and cinnamon in a food processor; pulse just until the almonds and figs are the size of peppercorns. Add honey, orange zest and amaretto (or almond extract) and pulse 3 or 4 times more, just until mixed in.
2. Spread the sugar in a pie plate or shallow dish. Form the fig mixture into 1-inch balls and roll in sugar.

Nutrition

Per sugarplum : 42 Calories; 1 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 9 g Carbohydrates; 1 g Protein; 1 g Fiber; 1 mg Sodium; 53 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 other carbohydrate

Tips & Notes

• Make Ahead Tip: Store in an airtight container in a cool, dry place for up to 1 week.

• Tip: To toast almonds: Spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.