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Christmas Tea 2022--Sugarplums

Mary Ann Maffia
A classic Christmas treat full of flavor
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Prep Time 45 minutes
Cook Time 13 hours
Course Dessert
Servings 80 balls

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