Nutrition per serving may change if servings are adjusted.
4 ounces dried figs, ( ⅔ cup)
⅓ cup whole or slivered almonds (2 ounces), toasted (see Tip)
2 tablespoons cocoa powder
½ teaspoon ground cinnamon
¼ cup honey
1 tablespoon freshly grated orange zest
2 teaspoons amaretto, or ¼ teaspoon almond extract
¼ cup sugar
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.
Spread the sugar in a pie plate or shallow dish. Form the fig mixture into 1-inch balls and roll in sugar.
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.