November/December 1994

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


Makes: About 2 dozen sugarplums

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  • 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.

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.


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.

Carbohydrate Servings: 1/2

Exchanges: 1/2 other carbohydrate

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