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

Makes about 2 dozen sugarplums

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

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

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 INFORMATION: Per sugarplum: 42 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 9 g carbohydrate; 1 g protein; 1 g fiber; 1 mg sodium; 53 mg potassium.
1/2 Carbohydrate Serving
Exchanges: 1/2 other carbohydrate

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

MAKE AHEAD TIP: Store in an airtight container in a cool, dry place for up to 1 week.