Christmas Tea 2022–Sugarplums
A classic Christmas treat full of flavor
Equipment
- Food processor
- gloves
Ingredients
- 6 ounces toasted slivered almonds
- 4 ounces dried plums
- 4 ounces dried apricots
- 4 ounces dried figs
- 1/4 cup powdered sugar
- 1/4 tsp anise seeds, toasted
- 1/4 tsp fennel seeds, toasted
- 1/4 tsp caraway seeds, toasted
- 1/4 tsp ground cardamom
- 1/8 tsp kosher salt
- 1/4 cup honey
- 1 cup coarse sugar
Instructions
- In the bowl of a food processor, pulse almonds, plums, apricots and figs 20-25 times or until the fruit and nuts are chopped into small pieces, but before the mixture forms a ball.
- In a medium bowl, combine the powdered sugar, anise, fennel, caraway, cardamom and salt. Add fruit and nut mixture and the honey and mix with gloved hands until well combined.
- Scoop the mixture into 1/4-ounce portions and roll into balls. If serving immediately, roll in coarse sugare and serve. If making ahead, put the balls on a cooling rack and leave uncovered until ready to serve. Roll in coarse sugar prior to serving.
- Sugarplums may be stored on the cooling rack for up to one week. After a week, store in an airtight container for up to one month.
Notes
–Adapted from Alton Brown